Sweet Vegan

Carrot Cake Pancakes

Carrot Cake Pancakes
Carrot Cake Pancakes
Yields 12
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227 calories
20 g
58 g
15 g
5 g
8 g
101 g
299 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
101g
Yields
12
Amount Per Serving
Calories 227
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 58mg
19%
Sodium 299mg
12%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 9g
Protein 5g
Vitamin A
72%
Vitamin C
2%
Calcium
10%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Pancakes
  2. 1 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon table salt
  6. 1/2 teaspoon ground cinnamon
  7. 1/2 teaspoon freshly grated nutmeg (I used a smidge less)
  8. 1/8 teaspoon ground ginger
  9. 2 tablespoons chopped walnuts (optional, I skipped them)
  10. 2 tablespoons golden raisins (optional, ditto)
  11. 1 large egg
  12. 2 tablespoons packed brown sugar
  13. 1 cup buttermilk
  14. 1 teaspoon pure vanilla extract
  15. 2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
  16. 3 tablespoons butter, for griddle
  17. Cream cheese topping
  18. 4 ounces cream cheese, at room temperature
  19. 1/4 cup powdered sugar
  20. 2 to 3 tablespoons milk
  21. 1/2 teaspoon pure vanilla extract
  22. Dash of ground cinnamon
Pancakes
  1. 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.
Cream cheese topping
  1. 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).
  2. 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.
  3. Serve warm with cream cheese topping.
beta
calories
227
fat
15g
protein
5g
carbs
20g
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Sweet Vegan http://sweetvegan.net/

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