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Nutrition Facts
Serving Size 1 pancakes 68g Recipe makes 12 pancakes)
Calories 140
Calories from Fat 42		(30%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 163mg		6%
Potassium 118mg		3%
Total Carbohydrate 21.0g		7%
	Dietary Fiber 0.7g	2%
	Sugars 8.9g
Protein 3.4g		6%
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Carrot Pancakes With Cream Cheese Spread

Recipe #103133 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KC_Cooker
Nov 2, 2004

If you are looking for something a bit different for breakfast, try these pancakes! With the cream cheese spread, the flavor is similar to carrot cake. Delicious!

12 pancakes (change servings and units)

Ingredients

1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar or granulated sugar
1 cup milk
1 cup grated carrot
1 teaspoon vanilla extract

Cream Cheese Spread

4 ounces cream cheese, softened
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon

Directions

1
In a bowl, combine the first 6 ingredients.
2
Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well.
3
Stir carrot mixture into dry ingredients just until moistened.
4
Pour batter by 1/4th cupfuls onto a greased hot griddle.
5
Turn when bubbles form on top of pancake; flip and cook until golden brown.
6
For topping, place cream cheese, powdered sugar, milk and vanilla.
7
in food processor; cover and process until smooth.
8
Transfer to a bowl; sprinkle with cinnamon.
9
Serve with pancakes.

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Featured Reviews for This Recipe

From: Chef #457737

On Nov 21, 2007

This is the recipe I make when I want to treat my wife to a great breakfast. They taste just like her carrot cake recipe. The only thing I would change is to make more cream cheese spread than the recipe calls for.

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From: LUVMY2BOYS

On Jul 14, 2007

I had forgotten how naturally sweet carrots are-I don't think they really need any additional sugar! But I added a small amt of Splenda into mine & now regret it & will probably just omit it next time. I will also downgrade on the cinn (used nutmeg for the ginger) so that the flavors blend bttter. I used whole wheat flour & sorry, I didn't have a chance to make the spread; just syrup-very yummy. Thick, too-make sure these are cooked all the way through!

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From: ladypit

On Nov 27, 2004

After my 5 year old had 2 bites he looked up and said "This is a 5 star recipe, mom!" I love that the pancakes themselves have no oil and therefore no fat but the egg. I used whole wheat patry flour for the white and unmilled cane sugar for the sugar. The pancakes were plenty sweet but the cream cheese glaze is divine and lifts these to the level of a decadent breakfast without, really, being that bad for you. This all comes together quite easily if you have a food processor. I shredded the carrots in mine and then rinsed it out to make the cream cheese frosting. My only caveat to this recipe is that we found that you need to make the pancakes quite thin. If you make them thicker the middles never get quite done though they still taste great. Thanks Kristen! This one is great!

2 people found this review helpful

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From: Pardeemom

On Jun 14, 2008

Great pancake recipe! I did alter it a bit. I used 1/4 t. nutmeg, 1/4 c. brown sugar, and added 1/4 c. raisins. Next time I'm going to lessen the amount of ginger to 1/8 t. We didn't use the spread either, just some maple syrup and powdered sugar. My kids loved it! (I got 9 pancakes from this recipe)

1 person found this review helpful

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