Don’t be fooled; this is I would guess the healthiest thing you’ll ever eat with the word “cake” in the title. If you are looking for a dessert-y breakfast, however, just pour on some Cream Cheese Syrup. Cream Cheese Syrup? I’m sold. However, interestingly enough the pancakes themselves are not too sweet at all. You could skip the cream cheese syrup and do some cool savory breakfast options to dress them up in many ways!
Carrot Cake Pancakes & Cream Cheese Syrup
Serves 3-4
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup milk
1 teaspoon vanilla
2 cups carrots, finely grated
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
Whisk ingredients together. Pour 1/4 cup batter into skillet over low heat.
Flip when bubbles appear and allow to cook for another minute. Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla. Drizzle over pancakes to serve.
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 egg
- 2 tablespoons brown sugar
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups carrots, finely grated
- 4 ounces cream cheese
- ¼ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add ginger, egg, brown sugar, 1 cup milk, vanilla, and carrots.
- Whisk ingredients together.
- Pour ¼ cup batter into skillet over low heat.
- Flip when bubbles appear and allow to cook for another minute.
- Meanwhile, cream together cream cheese, powdered sugar, 2 tablespoons milk, and vanilla.
- Drizzle over pancakes to serve.
Adapted from Smitten Kitchen.