Carrot Pancakes with Cream Cheese Maple Syrup

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Carrot Cake Pancakes with Cream Cheese-Maple Syrup are a perfect and healthy breakfast yet they taste like dessert. Packed with carrots, oats and yogurt they will satisfy even picky eaters. Serve them for Easter breakfast or any special weekend treat.

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Carrot Pancakes with Cream Cheese Maple Syrup Recipes :

Ingredients

Carrot Cake Pancakes

• 3/4 cup carrot purée (homemade or from a jar)
• 3/4 cup plain yogurt
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon oil
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon vanilla
• 1+1/4 cup flour
• 1/4 cup quick oats
• 2 teaspoons baking powder
• 1/2 cup chopped pecans
• oil for frying pancakes (I like using coconut oil)

Cream Cheese-Maple Syrup

• 1/4 cup cream cheese (room temperature)
• 1/4 cup plain yogurt
• 1.5 tablespoon dark maple syrup (or more for sweeter syrup)

Instructions

For the Carrot Cake Pancakes

1. In a large bowl whisk together all the wet ingredients until well combined.
2. Add all the spices, dry ingredients, chopped pecans and whisk just until flour disappears. Do not over mix. Batter will be lumpy.
3. Heat pan on medium heat, lightly brush with oil and add heaping tablespoons of batter.
4. Cook for 3-4 minutes until bubbles start to appear and the batter looks no longer glossy.
5. Flip and cook for another 3-4 minutes. Repeat with the rest of batter.

For the Cream Cheese-Maple Syrup

1. Whisk all the ingredients really well until smooth and creamy.
2. Serve Carrot Cake Pancakes with Cream Cheese-Maple Syrup and some extra pecans on the side.

Notes

If you are making your own carrot  purée then for 3/4 cup you need about 2 medium carrots. You may end up with a bit more purée though. To make it yourself, steam the carrots and then purée in a food processor until very smooth, you may need to add a couple of tablespoons of steaming water if they are too chunky.

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