Whole Wheat Carrot Cake Pancakes
Ingredients
The pancakes
-
1
cup
whole wheat pastry flour or whole wheat flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¾
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
ground ginger
-
1
large
egg
-
2
tablespoons
packed Muscovado sugar or brown sugar
-
1
cup
buttermilk
-
1
teaspoon
vanilla extract
-
2
cups
finely grated carrots (about 6 big or 8 smallish carrots)
-
as needed
tablespoons
butter (for griddle)
Maple cream cheese topping
-
4
ounces
cream cheese, softened
-
2
tablespoons
real maple syrup
-
2
tablespoons
milk (more or less depending on desired consistency)
-
½
teaspoon
vanilla extract
-
a dash
ground cinnamon
Instructions
- Preheat the oven to 200°F to keep pancakes warm.
- Soften the cream cheese at room temperature.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the egg, Muscovado/brown sugar, buttermilk, and vanilla.
- Stir in the grated carrots, then combine the wet and dry mixtures, stirring until just incorporated. Let it rest for 5 minutes.
- For the cream cheese topping, whisk the cream cheese until smooth, then mix in maple syrup, milk, vanilla, and cinnamon.
- Melt butter in a skillet over medium heat and pour in about ¼ cup of batter for each pancake. Cook until golden on both sides.
- Keep pancakes warm in the oven while cooking the remaining batter. Serve topped with maple cream cheese and extra maple syrup if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
7g
Sodium
300mg
Cholesterol
50mg
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