I feel you all deserve one glorious meal a week. Well, you deserve about 7 actually, but you get my drift :).
I’ll ensure that although these recipes don’t take 5 minutes, They are simple. They are absolutely delicious. They won’t take up your whole morning/afternoon. Your stomach will say thank you because mine does.
Since I’m a tad late, I’ll be starting with something I discovered from no other than Joy The Baker aka a no fail recipe. Joy, I love you, I just want you to know that.
Carrot Cake Pancakes. Oh, sweet glory.
Okay, I love pancakes. A long time ago Bisquick (eek) could no longer satisfy my tastebuds with its not-from-scratch-ness. I really do love fluffy, tall and tasty pancakes with a little syrup on top. Yes, yes, i’m not much of a syrup person; I like the taste, but don’t like my pancakes swimming in it.
Cream cheese spread now? My pancakes can dip, dive and swim in it whatever they want because I’m going to eat every last bite. Its the first time I’ve tasted cream cheese spread on pancakes, but I must say its quite fitting to carrot cake pancakes, especially since it’s all the same ingredients as the frosting, in mini version.
Mini carrot cakes. Yumm.
Back to the pancakes. Let’s be real; this is the perfect excuse to eat cake for breakfast. Its definitely a mix of carrot cake and pancakes; not as cakey as carrot cake, but not as light as pancakes usually are.
Tall and tasty, fluffy and filling.
You definitely get that delicious and soft carrot cake taste plus pecans in all its cinnamon glory. I love that after all of that, I still get to cover them in cream cheese spread.
Once again, thank you Joy.
And the truth is it’s loaded with carrots; 2 cups, and barely any sugar so you could really justify having three Or four. That’s a lot of vitamins man. And vitamins, are good for you. So hence, these are great for you!
P.S. The only thing I changed was to steam the carrots first to make them soft. Joy mentioned a “bite” which I definitely didn’t want; I’ve included instructions to do that in case you want to do this too.
Carrot Cake Pancakes Joy the Baker Adapted from the Food Network
1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
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 or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
Cream Cheese Spread
4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
Place the shredded carrots in a microwavable bowl with about 1/4 to 1/2 cup of water. Cover with a paper towel and microwave for 3 minutes. Remove, stir the carrots around a bit. Microwave again for 4 minutes. Set aside to cool while you make the batter.
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, 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, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.