I made these pancakes last weekend when Jake, Lily, and I were visiting his parents (and Lily became one with nature). His two sisters were there, too, along with their families/significant others, so I prepped a double batch. Then Sunday morning came and everyone else went home and the 4 of us left were staring at each other over a platter of 700 pancakes. It was insane. Not that any of us were complaining! The carrot cake pancakes were delicious and not-too-sweet as a carrot cake pancake has the potential to be. Of course, because we are sugar lovers, we added some maple syrup on top, but it actually added a really good, fall-ish flavor as well.
This recipe comes from Nicole at PreventionRD (it was given to me in Sarah’s What’s Cooking swap), and I was so excited to get a chance to try it. I have made and loved Nicole’s food before, and she even adds healthy ingredients that makes me feel like I’m not a horrible person for having dessert for breakfast. Definitely give these a try!
Carrot Cake Pancakes with Cream Cheese Glaze
2 1/4 cups whole wheat pastry flour
1/4 cup brown sugar
2 tsp cinnamon
2 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
3 eggs, lightly beaten
1 1/2 Tbsp canola oil
1 1/2 tsp vanilla extract
3 cups carrots, peeled and shredded
1/3 cup walnuts, chopped (plus more for the top)
For the glaze:
4 oz 1/3 less fat neufachtel cream cheese, room temperature
1/3 cup powdered sugar
1 tsp vanilla extract
3 Tbsp skim milk + more, if needed to thin
Whisk the flour, sugar, cinnamon, baking powder, baking soda, and salt together. Set aside.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add the dry ingredients to the wet ingredients and gently stir until blended. Fold in carrots and walnuts. Let the batter sit for 10 minutes.
Meanwhile, whisk the ingredients for the glaze, adding additional milk, if needed, to thin.
Preheat a large nonstick skillet or griddle to medium heat. Pour the batter onto griddle using a 1/4 cup measuring cup, spreading the batter with the flat bottom. Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with cream cheese glaze and a drizzle of maple syrup.
Source: very slightly adapted from PreventionRD