- VE
Carrot Cake Pancakes
Carrot Cake Pancakes are an easy way to turn one of your favorite desserts into a yummy breakfast treat. These pancakes are decadent, fluffy, and incredible easy to make. Bonus points for including a veggie! I loved the idea of serving these orange-ish pancakes for Easter and topping them as we did with honey cream cheese instead of maple syrup. It turns this dish into a breakfast version of carrot cake that will make all your bunnies feel like hoppin’!
Ingredients
Instructions
- Step 1
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
- Step 2
In a separate bowl, whisk together the egg, milk and oil.
- Step 3
Stir the dry ingredients into the wet ingredients until just combined.
- Step 4
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Step 5
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Step 6
Flip the pancakes and cook for one minute longer.
- Step 7
In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
Tips & Tricks
Per serving
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