How to Prepare Perfect Carrot Cake Pancakes


Carrot Cake Pancakes. We are mixing things up this Easter and having our cake for breakfast! I'm going to show you an insane recipe for thick and fluffy Carrot Cake Pancakes with Cream Cheese Frosting! They are everything you love about delicious Carrot Cake but now you can eat them for breakfast!

Carrot Cake Pancakes Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. You can cook Carrot Cake Pancakes using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Carrot Cake Pancakes

  1. You need 100 g of gluten free self raising flour.
  2. You need 1 tablespoon of caster sugar.
  3. It's 1 of egg.
  4. You need 120 ml of dairy free milk.
  5. You need 2 tablespoons of grated carrot.
  6. You need 1 tablespoon of chopped walnuts.
  7. You need 1 teaspoon of ground cinnamon.

Carrot Cake Pancakes Adapted, barely, from the Joy the Baker Cookbook. It's delicious sailing the rest of the way. If you're of the misconception, as I was, that cream cheese frosting has no place at the breakfast meal, I think this will change your mind: softened cream cheese is beaten with just a fraction of the sugar you'd use in a real frosting, and milk, not cream, is used as a. Here's the best part: You can use boxed pancake mix for this.

Carrot Cake Pancakes instructions

  1. Whisk together the flour, sugar, egg and milk Stir in the grated carrot, walnuts and cinnamon Add a quarter of the mix into the pan and cook for a couple of minutes on each side.
  2. Repeat until you have cooked all the pancakes Serve with some whipped coconut cream.

In fact, I totally encourage it. The secret lies within using pureed carrots instead of eggs. The result is a beautiful stack of golden, moist pancakes. And don't forget the homemade cream cheese glaze. It's a piece of cake, I promise.


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