Taste of Home
Carrot Pancakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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.
Ingredients
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1-1/4 cups all-purpose flour
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2 tablespoons finely chopped pecans
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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1 egg, lightly beaten
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1/3 cup packed brown sugar
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1 cup milk
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1 cup grated carrots
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1 teaspoon vanilla extract
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CREAM CHEESE SPREAD:
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2 tablespoons milk
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1/2 teaspoon vanilla extract
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4 ounces cream cheese, softened
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1/4 cup confectioners' sugar
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Dash ground cinnamon
Directions
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1.
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.
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2.
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.
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3.
Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
Nutrition Facts
2 each: 443 calories, 17g fat (8g saturated fat), 94mg cholesterol, 499mg sodium, 63g carbohydrate (31g sugars, 3g fiber), 11g protein.
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