5 ratings

Carrot Cake Pancakes

Cream cheese? Yes, please!

Photo courtesy of Simply Healthyish Recipes

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.


For the Pancakes

  • 2 Cups 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 Tablespoons chopped pecans

For the Cream Cheese Topping

  • 8 Ounces cream cheese, softened
  • 1/2 Cup pure maple syrup
  • 2 Tablespoons unsalted butter, room temperature


For the Pancakes

In a small pan, melt butter and saute the carrot for 2-3 minutes.

Set aside.

In a large bowl, stir together all pancake ingredients, except pecans, until just combined.

Heat the griddle over medium heat.

Pour batter by 1/4 cupfuls onto a greased hot griddle.

Turn pancakes when bubbles form on top and golden on bottom; cook until the second side is golden brown (about 2 minutes).

Set aside and repeat with the remaining batter.

For the Cream Cheese Topping

Beat cream cheese ingredients with an electric mixer until light and fluffy.

Serve over pancakes and add pecans.