Another pancake recipe. I know. But pancakes are so versatile and lovely. You get to eat cake for breakfast – and I can pretty much guarantee you any recipe I bring to you won’t pack the pounds (as long as you practice portion control, people). It’s such a win.
And I know this one sounds a bit odd (and I like odd!), but trust me here. If you like carrot cake, spice cake, gingerbread, snickerdoodle, or anything covered in a cream cheese frosting, you will like these.
If it’s because these look like they’ll make you gain ten tons that you’re avoiding these, think again! Each pancake clocks in at under 85 calories, and using 33% less fat cream cheese in the frosting lightens the load. Plus they’re whole wheat! And look at those pretty carrots!
You have no excuse. Try ’em, guys.
Start like most other baking recipes: dry ingredients:
Little bit of flour, little bit to make it rise, little bit to make it taste good.
Then mix your wet ingredients (egg, milk, brown sugar, etc) and fold in those carrots.
Stir, stir, stir!
And plop ’em in a skillet (you know my method- one pancake at a time).
And serve them up with a heaping helping of cream cheese syrup (only 35 calories per tablespoon!) made from 4 simple ingredients.
Sprinkle some cinnamon on top, and your Sunday breakfast is set!
And I realize that it’s a tad (2 months) late for all this carrot-cake-Easter-time business, but in my opinion, carrot cake never goes out of season. Or cream cheese syrup.
Here’s how to make them:
adapted from Bakeaholic Mama (another blog I LOVEEEE)
makes 9 small-medium pancakes
1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon vanilla extract
2 cups finely grated carrots (4 medium carrots for me)
Cream Cheese Syrup
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
5-6 tablespoons milk
1/2 teaspoon vanilla extract
1. Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
2. In a smaller bowl, whisk the egg, brown sugar, buttermilk, and vanilla. Stir into the dry ingredients, and then slowly fold in carrots. It’s okay if the batter is not perfectly smooth – you want it to be that way.
3. In a heated non-stick skillet, drop 1/4 cup batter (this is the perfect pancake size for me) and cook on each side. Pancakes are ready to be flipped when you see the bubbles in the middle stay open.
4. For the syrup, beat the cream cheese and powdered sugar together with a mixer. Add the milk in slowly until you get a nice consistency. Mix in vanilla. Pour over warm pancakes and top with cinnamon.
This is a bit of a heartier pancake (whole wheat and carrots, ‘ya know?), but the deliciousness level is off the charts. And the syrup? I want to swim in it. Yum.