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’!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 12 minutes

Cook Time: 3 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 276 kcal per serving

Ingredients

1 cup - white whole wheat flour
2 teaspoons - baking powder
½ tsp - ground cinnamon
½ tsp - ground nutmeg
½ tsp - kosher salt
1 tbsp - brown sugar
1 cup - carrots
1 - egg
1 cup - milk
1 tbsp - oil
2 tablespoons - whipped cream cheese or regular cream cheese
2 tablespoons - honey

Instructions

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.
In a separate bowl, whisk together the egg, milk and oil.
Stir the dry ingredients into the wet ingredients until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.

Nutrition