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Carrot Pancakes

 Carrot Pancakes
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.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 Eggland's Best Egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • CREAM CHEESE SPREAD:
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • Dash ground cinnamon

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • combine the egg, brown sugar, milk, carrots and vanilla. Stir into
  • the dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when
  • bubbles form on top of pancake; cook until second side is golden
  • brown.
  • Meanwhile, in a blender, combine the milk, vanilla, cream cheese and

2 of 2

Carrot Pancakes (continued)

Directions (continued)

  • confectioners' sugar ; cover and process until blended. Transfer to
  • a small bowl; sprinkle with cinnamon. Serve with pancakes. Yield: 4
  • servings.
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.