Carrot Cake Pancakes

After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes
 
Serves: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Subscribe

for new recipes
and blog updates!

Comments

  1. I’m so glad you posted these! YUM! My parents are coming this weekend and this is the perfect breakfast to spoil them with!

  2. These sound amazing. I love carrot cake. I may have to try these someday next week (because I’m off from work all week!) Thanks for sharing :-)

  3. Wow, what a perfect breakfast. Carrot cake is one of my all-time favorite desserts. I wish you were here right now to make me some!

  4. I wanna try this pancake! that looks very good idea for breakfast by adding viber to the pancake, love it

    cheers

  5. I love carrot cake ANYTHING – but haven’t made it into pancakes yet. Can’t wait to try these!

  6. My husband’s favorite cake in pancake form? Perfect!

  7. Are you kidding me? Pinning immediately. Wow!

  8. Want now!

  9. @Jennifer @ Not Your Momma’s Cookie LOL – that is exactly what my son said!! :)

  10. Oh yummy! These look fantastic :) Well done.

  11. what an awesome idea!! these look delicious!

  12. What a cool idea! Cant wait to try it…

  13. Two things I love combined! Such a great idea for a healthy pancake. Love it!

  14. OH GOD! I’d like nothing more than a stack of these! :)

  15. A nice way to stuff carrots in my hubby who hates both carrot cake and carrots, but loves pancakes.:) Thanks for the idea!
    Nadia :)

  16. What a fun way to make pancakes! And I could veggies in my kid, great recipe!

  17. Wow. These look amazing.

  18. Wow. These pancakes look amazing.

  19. I love carrot cake so this is a great variation.

  20. emily dunn says:

    Going to make these soon…would I need to make any changes for a waffle variation?

  21. @emily dunn

    Hi Emily, sorry, but I haven’t made enough waffles in my day to know for sure. Hopefully somebody else reads this and can chime in. Otherwise, if you try it, please report back!

  22. Delicious! I’m pinning these for some morning that I’m feeling motivated to make breakfast ;)

  23. Yum! I am trying these tonight for a “breakfast for dinner” meal. I can’t wait!

Trackbacks

  1. […] to Lightened-Up Apple Crisp, this book has something for everyone.   I also saw my recipe for Carrot Cake Pancakes – one of my favorites, and definitely a delicious, healthy breakfast that tastes like a […]

  2. […] I am working on planning our brunch menu. We always like to have something carrot cake-inspired (Carrot Cake pancakes are definitely a favorite!)  We also enjoy having  a savory egg bake, packed with lots vegetables […]

Speak Your Mind

*

Rate this recipe: