Enjoy these delightful pancakes with maple syrup and fresh fruit on the side, such as sliced bananas or berries. A dollop of yogurt can also enhance the flavor!
Carrot Cake Pancakes with Cream Cheese Drizzle
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Cream cheese pancakes
Ingredients
1 cup all-purpose flour
1/2 cup carrot granules
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
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1/4 tsp ground nutmeg
1 cup grated carrots (about 2 medium carrots)
1 tbsp brown sugar
1 cup milk
2 large eggs
1 tsp vanilla extract
2 tbsp melted butter (plus extra for cooking)
Cream Cheese Drizzle (optional)
4 oz cream cheese, softened
1/4 cup powdered sugar
1 tbsp milk
Directions
In a large mixing bowl, combine the all-purpose flour, carrot granules, baking powder, salt, cinnamon, and nutmeg. Whisk until well mixed.
In a separate bowl, combine the grated carrots, brown sugar, milk, eggs, vanilla extract, and melted butter. Mix well until all ingredients are incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it's okay if there are a few lumps.
Heat a non-stick skillet or griddle over medium heat and add a little melted butter. Once hot, ladle about 1/4 cup of batter for each pancake onto the skillet.
Cook pancakes for about 3-4 minutes, or until bubbles form on the surface. Flip and cook for another 2-3 minutes, or until golden brown. Remove and keep warm. Repeat with remaining batter.
For the cream cheese drizzle, in a small bowl, whisk together cream cheese, powdered sugar, and milk until smooth and drizzlable.
Serve the pancakes warm, drizzled with the cream cheese mixture.
Recipe Note
Feel free to add chopped nuts or raisins to the batter for extra texture and flavor. You can also experiment with different spices like ginger or cardamom to give these pancakes your unique twist. Enjoy your delicious creation!