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Carrot Cake Pancakes

Here's how you make Carrot Cake Pancakes
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  • Servings: 6
  • Prep: 30m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 1/2 cups all-purpose flour
  • 4 tablespoons pecans, finely chopped
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • Dash nutmeg
  • 2 large eggs (separated)
  • 2/3 cup brown sugar, packed (or granulated sugar)
  • 2 2/3 cup buttermilk
  • 1 cup carrots, grated (finely grated)
  • 1/4 to 1/2 cup raisens (light raisens)
  • TOPPING
  • 8 ounces cream cheese, softened
  • 1/2 cup non-fat powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Dash ground cinnamon
  • 1/4 cup pecans, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: For pancakes: in a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger and nutmeg. In a separate bowl, combine egg yolks, sugar, buttermilk and carrots. Mix well. Stir carrot mixture into dry ingredients until moistened the thickness of cake batter (you may not need all the wet ingredients). In a small bowl, beat egg whites till form firm peaks. Fold into batter. Add raisins if desired.

  • Step 2: Pour batter onto a greased hot griddle. Turn when bubbles form on the top of pancakes; flip and cook until golden brown.

  • Step 3: For topping: blend cream cheese, powdered sugar, milk and vanilla until smooth. Sprinkle with cinnamon and serve with pancakes. Sprinkle chopped pecans on top of pancakes.

We hope you enjoy this recipe!

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