Carrot Pancakes With Cream Cheese Spread Food

CARROT CAKE PANCAKES RECIPE BY TASTY

Carrot Cake Pancakes Recipe by Tasty image

Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!

Provided by Tresha Lindo

Categories Breakfast

Time 55m

Yield 10 servings

Number Of Ingredients 16

Ingredients

2 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot
5 tablespoons unsalted butter
¼ cup walnuts, chopped
10 tablespoons cream cheese
10 teaspoons maple syrup

Steps:

In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams

CARROT PANCAKES

Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT PANCAKE

Carrot Pancake image

I always try to make meals as "healthy" as possible for my 1 and a half year old daughter. So, for breakfasts I've played around with ideas for pancakes. I decided to be adventurous and add carrots. Your first reaction might be "gross!" But it actually tastes rather good. My daughter loves them and eats them up.

Provided by New Mommy and Lovin

Categories Breads

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup wheat flour
1 tablespoon Splenda granular or 1 tablespoon sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons applesauce or 2 tablespoons vegetable oil
0.5 (8 ounce) bag baby carrots

Steps:

In a bowl, mix together the dry ingredients [flour, sugar, b. powder, salt.].
Mix in the milk, egg, and applesauce.
Put raw, uncooked carrots in a food processor until very fine.
Stir the carrots in with the batter.
Spray your griddle or frying pan with cooking spray, then heat to 375 or medium heat.
Use 1/4 cup to measure out your pancakes. Cook pancakes until bubbly on top, then flip over until the other side is also cooked and golden.

Nutrition Facts : Calories 83.4, Fat 1.8, SaturatedFat 0.8, Cholesterol 29.6, Sodium 241.7, Carbohydrate 14.3, Fiber 2.1, Sugar 0.8, Protein 3.7

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