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Carrot Cake Pancakes

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups pancake mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 eggs
  • 1 cup milk
  • 1 cup finely shredded carrots
  • CINNAMON SYRUP:
  • 1 cup maple syrup
  • 2 tablespoons butter
  • 1/4 teaspoon ground cinnamon
  • 1 carton (4 ounces) whipped cream cheese
  • 1/2 cup chopped pecans or walnuts

Directions

  • In a large bowl, combine the pancake mix, cinnamon, nutmeg and
  • cloves. In a small bowl, beat eggs and milk; stir into the dry
  • ingredients just until moistened. Stir in carrots.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes
  • when bubbles form on top; cook until second side is golden brown.
  • For syrup, in a small saucepan, combine the maple syrup, butter and
  • cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. Serve
  • pancakes with cream cheese and syrup; sprinkle with nuts. Yield: 1
  • dozen (1 cup syrup).
© Taste of Home 2009 Tasteofhome Logo

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Carrot Cake Pancakes (continued)

Nutrition Facts: 1 serving (3 each) equals 840 calories, 40 g fat (13 g saturated fat), 164 mg cholesterol, 985 mg sodium, 107 g carbohydrate, 6 g fiber, 18 g protein.
© Taste of Home 2009 Tasteofhome Logo