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    You are in: Home / Recipes / Carrot Cake Pancakes Recipe
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    Carrot Cake Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    mommymakeit4u's Note:

    Adapted from Smitten Kitchen

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    Ingredients:

    Serves: 4

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Place a rack in the upper third of your oven and preheat to 200°F This will keep the pancakes warmed as they’re fried in batches.
    2. 2
      To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated.
    3. 3
      To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon.
    4. 4
      Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake. flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.
    5. 5
      Serve warm with cream cheese topping.

    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake Pancakes

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 423.6
     
    Calories from Fat 188
    44%
    Total Fat 20.9 g
    32%
    Saturated Fat 12.0 g
    60%
    Cholesterol 104.1 mg
    34%
    Sodium 838.8 mg
    34%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 2.8 g
    11%
    Sugars 21.3 g
    85%
    Protein 9.4 g
    18%

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