Carrot Cake Pancakes
Having dessert for breakfast should be a rare treat reserved for special occasions. But when you do it, do it well and remember presentation is key.
Ingredients
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp Ginger
- ? tsp Nutmeg
- 1 cup milk or buttermilk
- 1 egg
- ¼ cup brown sugar
- 1 cup Carrot grated
- 100 g cream cheese room temperature
- 3 tbsp maple syrup
- powdered sugar to taste
Instructions
- Mix the flour, baking powder, cinnamon, ginger and in a large bowl.
- Mix the milk, egg, sugar and carrot in another bowl.
- Mix the wet and dry ingredients making sure to not over mix.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
- Mix the cream cheese and maple syrup and add some powdered sugar to get it as sweet as you like.
- Spread the cream cheese onto the pancakes.
Tried this recipe?Let us know how it was!
