Carrot Cake Pancakes with Cream Cheese-Maple Syrup are a perfect and healthy breakfast yet they taste like dessert. Packed with carrots, oats and yogurt they will satisfy even picky eaters. Serve them for Easter breakfast or any special weekend treat.
Breakfast. Breakfast. Breakfast. I’m thinking back and trying to remember my childhood. I remember many meals, yet breakfast is something that I remember more vividly. Mornings weren’t always special but the pictures of those moments are burnt into my memory.
Open-faced bread with cheese sandwich, grilled to the bubbling and charred perfection in our small toaster oven, was the breakfast of choice for most school days. After getting dressed and ready for school, my mom and I would have those sandwiches in our small kitchen, drinking tea and watching tv before the day started.
On the weekends there would be eggs, farmers cheese cakes, pancakes, or crepes – more special, more unique, requiring more work and preparation. Still, those easy melty cheese sandwiches are what I remember most. Easy and simple yet bringing back so many tender moments.
For years, I didn’t eat breakfast on weekdays – too busy with getting ready for work, too tired to cook. Now that I am home with the baby, I rediscovered my love for weekday breakfasts.
I treat myself everyday to something different: peanut butter and banana toast, farmers cheese with yogurt, gluten-free apple-banana fritters, toast with cheese. I love those mornings with Baby. She sits happily in her high chair, looking curiously at this new big and strange world around her. I make coffee and breakfast for myself, warm up baby’s food, and we eat together before the craziness of the day starts.
This recipe for the Carrot Cake Pancakes with Cream Cheese-Maple Syrup was inspired by baby food. I was steaming carrots for her purée and realized I made too much. With Easter in a few weeks I had an idea to make Carrot Cake Pancakes. If I could use pumpkin to make Pumpkin-Ricotta Pancakes and beets to make Cinnamon-Beet Pancakes then why can’t carrot purée be used?
Besides nutrient-filled carrots this recipe uses oats, yogurt, and pecans, making the pancakes quite healthy too. They are soft and spongy with an occasional crunch of pecans and a hint of carrot sweetness. Having a stack of these pancakes will feel like you are eating Carrot Cake for breakfast!
Cream Cheese-Maple Syrup sounds indulging but it’s not really. It’s a mix of cream cheese (you could use light version if you’d like), yogurt and a little bit of maple syrup. And let me tell you, do not skip this Cream Cheese-Maple Syrup, it’s amazing! In fact, make a double batch and just spread it on toast, it’s that good! For an extra special treat add a splash of rum too!
If steaming and pureeing carrots for the Carrot Cake Pancakes with Cream Cheese-Maple Syrup sounds daunting then you could actually use pre-made jarred baby carrot food, just make sure that it has no extra ingredients like peas or chicken.
Carrot Cake Pancakes with Cream Cheese-Maple Syrup are a perfect and healthy breakfast yet they taste like dessert. Packed with carrots, oats and yogurt they will satisfy even picky eaters. Serve them for Easter breakfast or any special weekend treat | Imagelicious
- 3/4 cup carrot purée (homemade or from a jar)
- 3/4 cup plain yogurt
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon oil
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon vanilla
- 1+1/4 cup flour
- 1/4 cup quick oats
- 2 teaspoons baking powder
- 1/2 cup chopped pecans
- oil for frying pancakes (I like using coconut oil)
- 1/4 cup cream cheese (room temperature)
- 1/4 cup plain yogurt
- 1.5 tablespoon dark maple syrup (or more for sweeter syrup)
In a large bowl whisk together all the wet ingredients until well combined.
Add all the spices, dry ingredients, chopped pecans and whisk just until flour disappears. Do not over mix. Batter will be lumpy.
Heat pan on medium heat, lightly brush with oil and add heaping tablespoons of batter.
Cook for 3-4 minutes until bubbles start to appear and the batter looks no longer glossy.
Flip and cook for another 3-4 minutes. Repeat with the rest of batter.
Whisk all the ingredients really well until smooth and creamy.
Serve Carrot Cake Pancakes with Cream Cheese-Maple Syrup and some extra pecans on the side.
If you are making your own carrot purée then for 3/4 cup you need about 2 medium carrots. You may end up with a bit more purée though. To make it yourself, steam the carrots and then purée in a food processor until very smooth, you may need to add a couple of tablespoons of steaming water if they are too chunky.
I like keeping pancakes in 200F oven while making them in batches.
Cream Cheese-Maple Syrup doesn't have a lot of maple syrup so you could add more for more sweetness. Also, for an adult treat add a splash of rum.