Name: Carrot Cake Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 cups pancake mix -; 1 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/8 teaspoon ground cloves -; 2 large eggs, room temperature -; 1 cup whole milk -; 1 cup finely shredded carrots -; TOPPINGS: -; 1/2 cup maple syrup -; 1/8 teaspoon ground cinnamon -; 2/3 cup whipped cream cheese -; 1 tablespoon whole milk -; 1/2 cup chopped walnuts or pecans, toasted -; Finely shredded carrots, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Pancakes

1. 2 cups pancake mix -

2. 1 teaspoon ground cinnamon -

3. 1/4 teaspoon ground nutmeg -

4. 1/8 teaspoon ground cloves -

5. 2 large eggs, room temperature -

6. 1 cup whole milk -

7. 1 cup finely shredded carrots -

8. TOPPINGS: -

9. 1/2 cup maple syrup -

10. 1/8 teaspoon ground cinnamon -

11. 2/3 cup whipped cream cheese -

12. 1 tablespoon whole milk -

13. 1/2 cup chopped walnuts or pecans, toasted -

14. Finely shredded carrots, optional -

How to cook deliciously - Carrot Cake Pancakes

1. Stage

In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into dry ingredients just until moistened. Stir in carrots.

2. Stage

Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

3. Stage

For syrup, in a small saucepan, combine maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.