Carrot Cake Pancakes

Carrot Cake Pancakes
3.6 from 5 ratings
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Carrots and cream cheese are a match made in sweet treat heaven. Add nutmeg, cinnamon and brown sugar to the mix and you are sure to have a winner. This recipe is courtesy of Simply Healthyish Recipes.
Prep Time
20
minutes
Cook Time
10
minutes
Servings
4
servings
CARROT CAKE PANCAKES
Total time: 30 minutes
Ingredients
  • 2 cup gluten free pancake mix
  • 1 1/2 cup shredded carrots
  • 1 cup almond milk
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 tablespoon unsalted butter
  • 2 tablespoon chopped pecans
  • 8 ounce cream cheese, softened
  • 1/2 cup pure maple syrup
  • 2 tablespoon unsalted butter, room temperature
Directions
  1. In a small pan, melt butter and saute the carrot for 2-3 minutes.
  2. Set aside.
  3. In a large bowl, stir together all pancake ingredients, except pecans, until just combined.
  4. Heat the griddle over medium heat.
  5. Pour batter by 1/4 cupfuls onto a greased hot griddle.
  6. Turn pancakes when bubbles form on top and golden on bottom; cook until the second side is golden brown (about 2 minutes).
  7. Set aside and repeat with the remaining batter.
  8. Beat cream cheese ingredients with an electric mixer until light and fluffy.
  9. Serve over pancakes and add pecans.
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