Carrot Cake Pancakes

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 03/11/2020, viewed by 1104 , 1 Comments
yield4 portionstotal time25m

Put a little twist on your morning pancakes with this carrot cake inspired breakfast. I added coconut and pecans to mine, but feel free to add your favorite inclusions!

What you will need

1 cup Milk

3 Tbsp Vegetable Oil

2 Tbsp Maple Syrup

1 tsp Vanilla Extract

1 cup Shredded Carrots

2 Tbsp chopped Pecans

2 Tbsp Unsweetened Shredded Coconut

1 Tbsp Baking Powder

1 cup Whole Wheat Flour

½ tsp Cinnamon

1 pinch Salt

MAPLE CREAM CHEESE FROSTING

4 oz Cream Cheese

3 Tbsp Maple Syrup

2 Tbsp Milk

(Nutritional facts 195 calories, 10.91 g fat, 22.59 g carbohydrates, 3.44 g protein, 21 mg cholesterol, 408 mg sodium)

How to cook

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Gather all ingredients.

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Portion all ingredients.

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Grate and measure out one cup grated of carrots.

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bowl - milk, oil, maple syrup, and vanilla.

To make the pancake batter start by adding the wet ingredients to a mixing bowl - milk, oil, maple syrup, and vanilla.

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Add the carrots, coconut flakes, and the nuts.

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Add the whole wheat flour, cinnamon, baking powder, and salt.

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for there to still be some lumps.

Use a spatula to fold in the dry ingredients. Don't mix very long. It's ok for there to still be some lumps.

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to medium-high heat and dollop about 1/4 cup-fulls of batter for each pancake.

Use some butter, oil, or spray to coat the bottom of a large skillet. Heat to medium-high heat and dollop about 1/4 cup-fulls of batter for each pancake.

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Once the batter just begins to set on top, flip to cook the other side.

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Add the cream cheese, milk, and maple syrup to a mixing bowl.

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r, feel free to add more milk or syrup.

Whip the frosting with a whisk or electric mixer. If thicker than you prefer, feel free to add more milk or syrup.

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uts, and syrup. Enjoy!

Top the pancakes with the Maple frosting, and a few extra coconut flakes, nuts, and syrup. Enjoy!

Comments

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Fatima Boutobza avatar
Fatima Boutobza
07/15/2020 ☰
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