Carrot Cake Pancakes with Cream Cheese Syrup

Who doesn't love carrot cake? It's one of my favorite desserts besides tiramisu. So being able to incorporate such decadence at breakfast or brunch is HUGE for me! 

And not that I need to state this- but everyone, kids included, loved it!! Great addition to weekend breakfasts! 

Carrot Cake Pancakes

Fridge:

1 1/4 cups milk

1 egg

1 cup carrots, grated 

Pantry:

1 2/3 cups flour 

1 tsp baking powder

1 tsp baking soda 

1/2 tsp cinnamon 

1/4 tsp ground nutmeg 

1/4 tsp allspice 

1/4 tsp salt

1 1/2 tbs sugar 

1 tbs white vinegar 

1/2 tsp vanilla extract

Canola oil spray

1/3 cup chopped walnuts (optional) 

Tools: 

2 large mixing bowls

Whisk 

Mixing spoon 

Measuring cups/spoons 

Nonstick sauté pan

Box grater 

Spatula 

In one bowl add flour, salt, baking powder, baking soda, sugar, cinnamon, nutmeg and allspice. Whisk well. 

In a separate bowl add the milk and vinegar. Allow to sit for a minute before adding the egg, vanilla extract and grated carrots and walnuts if you're using them. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. 

Heat sauté pan over medium heat and then spray with canola oil. Using a 1/4 or 1/3 measuring cup or ice cream scoop- add batter to the hot pan. Once it begins to bubble in the center- flip. Cook for another minute or two and then serve with butter and cream cheese syrup. 

Cream Cheese Syrup

Fridge:

2 tbs cream cheese 

Pantry:

1 tbs confectioners sugar 

3 tbs maple syrup 

Tools:

Small bowl 

Small whisk/spoon/fork 

Add the cream cheese to the bowl and microwave for 15-20 seconds to soften. Add the sugar and maple syrup and whisk well. 

 

Enjoy these!! I sure did! Xo