When we spotted a recipe for carrot cake pancakes with what we all know is the very best part of carrot cake, a sweetened cream cheese topping, we said, “No way, uh-uh. Carrot cake is for dessert, not breakfast.” But then we had a think about it and who wouldn’t want to eat sweet carrot cake pancakes first thing in the morning – they win at breakfast and the carrots add extra nutrients. Cake, 0, Breakfast 1, you could say!
With Mothers Day fast approaching, now is the time to load you all with breakfast ideas that you can possibly whip up and bring Mum first thing in the morning as she wakes. Once you have grated the carrots , it’s delicious sailing the rest of the way – so here it is peeps!
Carrot Cake Pancakes
Makes 4 servings
1 1/2 cups whole wheat flour (or all-purpose flour)
3 tablespoons brown sugar, packed
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 eggs, lightly beaten
1 tablespoon olive oil
1 teaspoon vanilla extract
2 cups carrots, finely shredded (about 3 to 4 carrots)
1/4 cup chopped walnuts or raisins (optional)
500 grams neufachtel cream cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.
To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.
To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).
Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
Serve warm with cream cheese topping.