Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 pancakes, 4-8 serving(s)
Ingredients: 1 cup all-purpose flour; 2 tablespoons light brown sugar; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon grated nutmeg; 1 1/4 cups buttermilk; 1 egg; 1 teaspoon vanilla extract; 3/4 cup peeled and grated carrot; 2 tablespoons chopped pecans; 1/4 cup drained diced canned pineapple; butter or oil, for skillet; 8 ounces cream cheese (at room temperature); 1/2 cup milk; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract

(1)

Recipe by ForeverMama

Love carrot cake and bet these are good. From Womans Day 2013. Placing it here for safe keeping.

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READY IN: 35mins

SERVES: 4-8

YIELD: 8 pancakes

UNITS: US

INGREDIENTS

Nutrition

DRY MIX
1

cup all-purpose flour
2

tablespoons light brown sugar
1 ¹⁄₂

teaspoons ground cinnamon
1

teaspoon baking powder
1

teaspoon baking soda
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon grated nutmeg
WET MIX
1 ¹⁄₄

cups buttermilk
1

egg
1

teaspoon vanilla extract
MIX-INS
³⁄₄

cup peeled and grated carrot
2

tablespoons chopped pecans
¹⁄₄

cup drained diced canned pineapple
butter or oil, for skillet
CREAM CHEESE GLAZE
8

ounces cream cheese (at room temperature)
¹⁄₂

cup milk
¹⁄₂

cup confectioners' sugar
¹⁄₄

teaspoon vanilla extract

DIRECTIONS

Preheat oven to 200-degrees Fahrenheit.
In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
Gently fold in grated carrots, pecans and pineapple.
Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
CREAM CHEESE GLAZE: In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.

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