Carrot Cake Pancakes with Maple Cream Cheese
Might taste like dessert for breakfast, but we’re sneaking in protein and veggies.
Prep
8m
Cook
4m
| Category: | Breakfast |
| Seasons | All Autumn Spring |
| Tags: |
Ingredients
For
7
Serving(s) Serving size
Pancakes
| 2 Oakdell cage-free eggs |
| Juice from a can of pineapple tidbits (about ½ cup), reserve the pineapple for topping |
| 1 cup unsweetened applesauce |
| 2 teaspoons vanilla extract |
| 3 Tablespoons maple syrup |
| 1 cup all-purpose flour |
| 1/2 cup old fashioned oats |
| 1/4 teaspoon nutmeg |
| 2 teaspoons cinnamon |
| 1/2 teaspoon salt |
| 2 teaspoons baking powder |
| 1 cup shredded carrots |
| 2 Tablespoons currants (or raisins), plus more for topping |
| 1/2 cup chopped pecans, plus more for topping |
| 1/4 cup shaved coconut flakes, plus more for topping |
Maple cream cheese
| 8 ounces cream cheese, softened |
| 4 Tablespoons maple syrup |
| 1/4 cup whole milk |
| 1/2 teaspoon salt |
Carrot Cake Pancakes with Maple Cream Cheese Directions
- In a large bowl mix together pineapple juice, applesauce, eggs, vanilla, and maple syrup.
- Add in oats, flour, nutmeg, cinnamon, salt, baking powder, baking soda, carrots, pecans, currants, and coconut. Stir until just combined.
- Spray a hot griddle with non-stick cooking spray and using a ladle add 1/3 cup portions of batter. Cook on medium heat for 2 minutes and flip over and cook until cooked through, about 2 minutes.
- To make the maple cream cheese add cream cheese, maple syrup, milk, and salt to a medium bowl. Beat until smooth.
- Top each pancake with maple cream cheese, pineapple tidbits, pecans, currants, and coconut.
