CARROT CAKE PANCAKES RECIPE BY TASTY

Carrot Cake Pancakes Recipe by Tasty image

Provided by Tresha Lindo

Time 55m

Yield 10 servings

Number Of Ingredients 16

2 ½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons kosher salt
1 ¾ teaspoons McCormick® Ground Cinnamon
¼ teaspoon McCormick® allspice
½ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1 stick unsalted butter, melted
2 large eggs
1 ½ cups carrot
5 tablespoons unsalted butter
¼ cup walnuts, chopped
10 tablespoons cream cheese
10 teaspoons maple syrup

Steps:

In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
Let the batter rest for 15-30 minutes at room temperature.
Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams