Recipe courtesy of Shelly Osuna
Carrot Pancakes with Cream Cheese Spread
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 282
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 7
- Cholesterol
- 52
- Sodium
- 343
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
Pancakes:
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
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
Cream cheese spread:
4 ounces cream cheese
1/4 powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Directions
- In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
- Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
- For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.