So I told you about that huge bag of carrots sitting in my fridge? I’ve been going to town making all sorts of carrot treats, like carrot cake Lara bars, carrot muffins, carrot cake granola, and a big ol’ carrot cake. But I was forgetting about one of my favorite kinds of cake… pancakes.
These are extremely moist, fluffy pancakes with the warm and spicy aromas of carrot cake. Carrot cake has always been a favorite of mine, probably because it is usually covered with luscious cream cheese frosting.
Although there is no frosting on these pancakes, I made a killer cream
cheese and Greek yogurt glaze to slather on top of them. Cake for
Plus there are a ton of fun add-ins you can throw in these pancakes, I added some big, buttery walnut pieces, some sweet, plum raisins, and topped it all off with some toasty coconut shavings. These are such a fun twist on traditional pancakes (because some one can only eat blueberry pancakes for so long…)
Do you have any funky pancake recipes?
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
1 egg lightly beaten
1/3 cup packed brown sugar
1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup greek yogurt
- 1 tablespoon powdered sugar
- 1/4 cup cream cheese
In a bowl, combine the first 7 ingredients. Combine the egg, brown sugar, carrots, milk and vanilla in another bowl. Stir carrots into dry ingredients until just moistened. Pour batter by 1/4 cupfuls onto a greased griddle or skillet. Turn when bubbles form on top of the pancake, and cook until golden brown. For the cream cheese glaze, place cream
cheese, powdered sugar, and Greek yogurt in a bowl and whisk until
smooth. Add water or milk until you achieve desired consistency.
Adapted from here