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Whole Grain Carrot Cake Pancakes with Maple Cream Cheese Whipped Cream (naturally sweetened too!)


  • Author: Melissa Griffiths-Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Makes 8 large pancakes 1x

Description

Whole grain carrot cake pancakes are full of spices and just the right amount of carrot. Top them with a simple maple sweetened cream cheese topping!


Scale

Ingredients

For the pancakes

  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • dash cloves
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 tablespoons pure maple syrup
  • 1 3/4 to 2 cups milk
  • 1 cup finely shredded carrot

For the Maple Cream Cheese Whipped Cream

  • 4 ounces cream cheese
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • dash cinnamon

Instructions

  1. Heat a large cast iron skillet over medium heat. While the pan is heating, make your pancake batter.
  2. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Make a well in the center of the dry ingredients and add the butter, vanilla, maple, eggs, and the lesser amount of milk. Whisk to combine. If your batter is too thick add the rest of the milk and stir to combine. Add the carrots and stir.
  3. Butter the hot pan and cook 1/2 cup of the batter at a time, flipping once, until both sides are golden brown. Repeat with the remaining batter.
  4. To make the Maple Cream Cheese Whipped Cream place all of the ingredients (cream cheese through cinnamon) in the bowl of a stand mixer and beat until light and fluffy, about 5 minutes.
  5. Serve the pancakes hot with the cream cheese mixture on top. Garnish with chopped walnuts if desired. If this isn’t sweet enough for you, serve with additional maple syrup.

Notes

These carrot cake pancakes are full of spices and just the right amount of carrot. Top them with a simple maple sweetened cream cheese topping!

  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American

Nutrition

  • Calories: 396
  • Sugar: 15.6g
  • Sodium: 254.2mg
  • Fat: 23.5g
  • Carbohydrates: 40.4g
  • Protein: 9.3g
  • Cholesterol: 110.8mg

Keywords: Breakfast, Brunch, Carrot Cake, Pankcakes, Easter