Carrot Cake Pancakes

Name: Carrot cake pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cup 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 tablespoon chopped pecans; 8 ounce cream cheese, softened; 1/2 cup pure maple syrup; 2 tablespoon unsalted butter, room temperature

The Daily Meal Staff|Feb. 18, 2020 4:52 pm EST

3.6 (5 ratings)

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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.

Prep Time

20

minutes

Cook Time

10

minutes

Servings

4

Total time: 30 minutes

Ingredients

2 cup 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 tablespoon chopped pecans
8 ounce cream cheese, softened
1/2 cup pure maple syrup
2 tablespoon unsalted butter, room temperature

Directions

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.
Beat cream cheese ingredients with an electric mixer until light and fluffy.
Serve over pancakes and add pecans.