Post by Loupy on Apr 6, 2018 15:49:06 GMT -7
Easy Carrot Cake Pancakes with Cream Cheese Maple Syrup
From: Sommer @ www.aspicyperspective.com/easy-carrot-cake-pancakes/
These glorious fluffy Easy Carrot Cake Pancakes with Cream Cheese Maple Syrup are moist and decadent with lots of chunky goodness.
Making the batter with fresh shredded carrots, crushed pineapple, and coconut provides the texture and contrast found in a quality carrot cake. Then pour a sweet creamy syrup over the top to emulate cream cheese frosting!
This fluffy and tender carrot pancake recipe is a marvelous weekend breakfast, with healthy adaptations for gluten free and vegan diets!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Makes: 14 pancakes
Serving size: 2 pancakes
Ingredients:
1 1/2 cups all purpose flour (or sub GF baking mix)
1/4 cup brown sugar, packed
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
15 ounce can crushed pineapple
2 cups freshly shredded carrots
1/2 cup sweetened shredded coconut
1/4 cup melted butter (or coconut oil) + extra for griddle
1 extra-large egg (or 1/4 cup vegan egg substitute)
6 ounces cream cheese (or vegan cream cheese)
1/2 cup pure maple syrup
Directions:
Preheat a griddle (or a large non-stick skillet) to medium heat.
In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, and salt.
Stir well.
Add the crushed pineapple and juices, shredded carrots, shredded coconut, butter, and egg.
Mix well until smooth and thick.
Let the batter rest while you make the cream cheese maple syrup.
Place the cream cheese and maple syrup in the blender.
Puree until smooth.
Butter (or oil) the griddle.
Use a 1/4 cup scoop to portion the batter onto the griddle, leaving plenty of space between each portion.
Use the bottom of the scoop to spread the batter into 4 inch circles.
Cook for 2-3 minutes, until bubbles start to form on the top.
Then flip the pancakes and cook another 2-3 minutes, until fluffy in the center.
Re-butter the griddle and repeat with remaining batter.
Once all the pancakes are cooked, stack them on plates and drizzle with cream cheese maple syrup.
NUTRITION INFORMATION
Amount Per Serving:
Calories: 400
Total Fat: 18.4g
Saturated Fat: 11.9g
Cholesterol: 71mg
Sodium: 1035mg
Carbohydrates: 53.8g
Fiber: 2.1g
Sugar: 27.3g
Protein: 6.2g
From: Sommer @ www.aspicyperspective.com/easy-carrot-cake-pancakes/
These glorious fluffy Easy Carrot Cake Pancakes with Cream Cheese Maple Syrup are moist and decadent with lots of chunky goodness.
Making the batter with fresh shredded carrots, crushed pineapple, and coconut provides the texture and contrast found in a quality carrot cake. Then pour a sweet creamy syrup over the top to emulate cream cheese frosting!
This fluffy and tender carrot pancake recipe is a marvelous weekend breakfast, with healthy adaptations for gluten free and vegan diets!
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Makes: 14 pancakes
Serving size: 2 pancakes
Ingredients:
1 1/2 cups all purpose flour (or sub GF baking mix)
1/4 cup brown sugar, packed
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/4 teaspoon salt
15 ounce can crushed pineapple
2 cups freshly shredded carrots
1/2 cup sweetened shredded coconut
1/4 cup melted butter (or coconut oil) + extra for griddle
1 extra-large egg (or 1/4 cup vegan egg substitute)
6 ounces cream cheese (or vegan cream cheese)
1/2 cup pure maple syrup
Directions:
Preheat a griddle (or a large non-stick skillet) to medium heat.
In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, and salt.
Stir well.
Add the crushed pineapple and juices, shredded carrots, shredded coconut, butter, and egg.
Mix well until smooth and thick.
Let the batter rest while you make the cream cheese maple syrup.
Place the cream cheese and maple syrup in the blender.
Puree until smooth.
Butter (or oil) the griddle.
Use a 1/4 cup scoop to portion the batter onto the griddle, leaving plenty of space between each portion.
Use the bottom of the scoop to spread the batter into 4 inch circles.
Cook for 2-3 minutes, until bubbles start to form on the top.
Then flip the pancakes and cook another 2-3 minutes, until fluffy in the center.
Re-butter the griddle and repeat with remaining batter.
Once all the pancakes are cooked, stack them on plates and drizzle with cream cheese maple syrup.
NUTRITION INFORMATION
Amount Per Serving:
Calories: 400
Total Fat: 18.4g
Saturated Fat: 11.9g
Cholesterol: 71mg
Sodium: 1035mg
Carbohydrates: 53.8g
Fiber: 2.1g
Sugar: 27.3g
Protein: 6.2g
