I’m a huge fan of breakfast food and am always on the lookout for new fun ideas to try. I used to like IHOP pancakes, but after discovering the vast possibilities of a pancake, simple Bisquick mix doesn’t do it for me anymore. After a 19 mile bike ride around Mercer Island this morning, Jake and I made this delicious pancake recipe. A great hearty texture with the right amount of sweetness from the drizzle. Yummmmmy! It’s a keeper for my three ring binder stuffed with recipes.
It might seem to have a lot of ingredients (more than I usually go for in a recipe), but a lot of it is the carrot cake spices that make this such a delight and it’s totally worth it- especially if you can go to Whole Foods bulk section and buy just the amount of spices you need. Give it a whirl and let me know what you think!
Carrot Cake Pancakes With Cream Cheese Drizzle
Adapted from Cooking Light’s January 2010 recipe
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 1 1/2 cups finely grated carrot (about 3 or 4 carrots)
- Cooking spray
- Cream Cheese Drizzle (see recipe below)
1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 8 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 1 1/2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.
Cream Cheese Drizzle
- 3 oz package cream cheese, softened
- 3/4 cup confectioners sugar
- 3 tablespoons milk
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
Combine all ingredients in a small bowl. Beat at medium speed until smooth; drizzle over pancakes. Yum!