| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
- Dash nutmeg
- 1 egg, lightly beaten
- 1/3 cup packed brown or granulated sugar
- 1 cup milk
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 dash ground cinnamon
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 282 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 7 g |
| Cholesterol | 52 mg |
| Sodium | 343 mg |
Reviews
These are great!! I made them with my 18 month old son in mind because he doesn’t like vegetables, but my husband and I also enjoyed them! I did not make the cream cheese topping but we enjoyed them with maple syrup and my son ate them plain. I froze the leftover pancakes for easy breakfast for our son this week.
Finally decided to make this after eyeing it for some time. Put most of the batter together before I discovered that my carrots were rotten. After a minor mental breakdown, I decided to screw the (semi) healthy pancake recipe, and chopped up some oreos and mini chocolates. I might have gotten diabetes, but the husband is bribing me to make more, so I think that’s A win.