Carrot Cake Pancakes with Cream Cheese-Maple Syrup
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
1.5tablespoondark maple syrup(or more for sweeter syrup)
Instructions
For the Carrot Cake Pancakes
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.
For the Cream Cheese-Maple Syrup
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.
Video
Notes
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.