Carrot Cake Pancakes
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Cookie and Kate · by Cookie and Kate★ 4.9

Carrot Cake Pancakes

NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 19%
CARBS 50G54% OF CAL
6G FIBER0G ADDED0G INTRINSIC21G OTHER23G TOTAL SUGAR
FAT 16G39% OF CAL
7G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fluffy carrot cake pancakes spiced with cinnamon, nutmeg, and ginger. Rich and decadent. Serve warm with cream cheese and maple syrup for a special breakfast.

mainamericanbaked goodeggsvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups finely grated carrots (about 6 big or 8 smallish carrots)*
  • 1 cup (125 grams) whole wheat pastry flour, whole wheat flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 tablespoons packed coconut sugar or brown sugar
  • 1 cup buttermilk**
  • 1 teaspoon vanilla extract
  • Avocado oil or butter, for cooking
  • 4 ounces cream cheese, softened
  • 2 tablespoons real maple syrup, plus more for serving
  • 2 tablespoons milk (more depending on desired consistency)
  • 1/2 teaspoon vanilla extract
  • Dash of ground cinnamon
  • Optional: Chopped toasted walnuts or pecans, for garnish
PREP
20M
SODIUM
672MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.