Carrot Cake Pancakes for Easter Brunch
Carrot Cake Pancakes are such a treat for Easter brunch, but are delectable any morning! They're fluffy, slightly sweet and absolutely delicious.
Ingredients
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 cup peeled and finely grated carrots (about 2 large carrots)
- 1 large egg, whisked
- 1 cup milk
- 1 tablespoon oil
- 2 tablespoons whipped cream cheese or regular cream cheese, softened
- 2 tablespoons honey
Instructions
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
- In a separate bowl, whisk together the egg, milk and oil.
- Stir the dry ingredients into the wet ingredients until just combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
- Flip the pancakes and cook for one minute longer.
- In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
Nutrition
Calories: 260kcal | Carbohydrates: 41g | Protein: 8g | Fat: 8g | Cholesterol: 55mg | Sodium: 420mg | Fiber: 4g | Sugar: 17g
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