Spiced Carrot Cake Pancakes with Maple Cream Cheese Topping
 
 
A special breakfast treat with all the flavors of fall:)
Author:
Recipe type: Entrée, Breakfast, Dessert
Cuisine: Vegetarian
Ingredients
Spiced Carrot Cake Pancakes
  • 2 cups carrots, finely shredded
  • 1 cup whole wheat flour (or gluten-free all purpose flour)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • 1 egg, beaten
  • 1- ¼ cups 2% milk
  • 1 teaspoon vanilla extract
  • 3 Tablespoons brown sugar
  • coconut oil, just enough for cooking
Maple Cream Topping
  • 4 ounces cream cheese, softened
  • ⅓ cup plain yogurt
  • 3 Tablespoons good quality maple syrup
  • 1 Tablespoon cinnamon
  • ½ Tablespoon ground ginger
Instructions
  1. Whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. In a separate bowl, mix together the egg, milk, vanilla and sugar. Add the wet ingredients to the dry ingredients and stir gently to mix. Stir only enough as needed and no more. Let sit for a few minutes.
  2. In another bowl, combine cream cheese, yogurt, maple syrup, cinnamon and ginger. Blend together with hand mixer until smooth.
  3. Heat some coconut oil in a skillet. One hot add about ¼ cup of batter and cook for a couple of minutes on each side.
  4. Plate and top pancakes with a generous amount of topping. I sprinkled some brown sugar on the topping to get the little design.
ENJOY!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2013/07/02/spiced-carrot-cake-pancakes-with-maple-cream-cheese-topping/