Honestly, how could you not want to make it??
Dessert for breakfast people?!
In fact, seconds thanks.
Because this was a weekday breakfast I did not make my pancake batter from scratch as I would normally do on the weekends, so for those of you who generally make pancakes from a box this is even more of a reason to use this recipe!
I like that it feels like a dessert but you are adding fruit and vegetables into your meal without even thinking about it.
This is reason #1 to like this recipe.
Reason #2 happens to be the topping for the pancakes
Cream cheese + praline flavored syrup = love, warm pancake love.
Reason #3, I can't think of any more reasons other than it tastes a lot like one of my favorite cakes and that is a good thing.
Try it, bet you'll like it
I'm listening to: Ruby Soho - Rancid
Carrot Cake Pancakes makes 9 -12 pancakes
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tbsp. brown sugar
3 small carrots, shredded
1/4 c. crushed pineapple
1/3 c. water + more to make thinner
Cream Cheese Topping:
1/3 c. softened cream cheese
2-3 tsp. icing sugar
1-2 tbsp. praline flavored maple syrup
For the pancakes:
Heat a skillet on med/high heat and add a touch of butter to grease the pan.
In a bowl combine all of the dry ingredients. Add in the carrot and pineapple and water.
Depending on how thick/thin you like your pancakes feel free to add more or less water - with pancake mix I tend to use my own discretion and no measuring cups.
Place 1-2 tbsp. of batter into the pan. Allow to cook until bubbles begin to form and pop (about 2 minutes or so). Flip and cook another minute or so.
Serve with Cream Cheese Topping.
For the topping:
In a bowl mix the cream cheese with the syrup and icing sugar with a spoon. If the cream cheese is not smooth like butter throw it in the microwave for 8 seconds.