The Recipe

Well, I never would have thought of making carrotcake into pancakes had I not seen this recipe on Joy the Baker What a great innovative idea!

We did make a few changes to the recipe for our healthier life style, and were still extremely pleased with the outcome! 

Carrot Cake Pancakes

     adapted from the food network

• 1 1/4 cups wheat flour
• 2 teaspoons baking powder
  
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• Dash nutmeg
• 1 egg, lightly beaten
• 1/4c. honey
• 1 cup milk
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract

Cream Cheese Spread

• 4 ounces cream cheese
• 1/4 maple syrup
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 dash ground cinnamon

In a bowl, combine flour, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, maple syrup, 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, maple syrup, milk, and vanilla until smooth. Sprinkle with cinnamon, and or pecans and serve with pancakes.

Yields: 9 pancakes