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When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
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Nutritional Facts 1 serving (2 each) equals 443 calories, 17 g fat (8 g saturated fat), 94 mg cholesterol, 499 mg sodium, 63 g carbohydrate, 3 g fiber, 11 g protein.
Originally published as Carrot Pancakes in Quick Cooking March/April 2002, p27
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Reviewed on Feb. 13, 2011 by dierich
These pancakes were so delicious! I pureed the carrots instead of shredding them and also used whole wheat flour. The cream cheese spread was amazing! I also topped these with whipped cream.
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