Carrot Cake Pancakes (Cinnamon's Kailua)

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READY IN: 20mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Pancakes:
  • Toast the walnuts lightly in a pan on med-low heat, then set off to the side.
  • We love spicy food, so use less spices in the next step if so inclined….
  • Lightly measure the flour with a spoon so as not to pack the cup measure. Combine flour, baking powder, cinnamon, salt, nutmeg, cloves and ginger in a large bowl, stirring with a whisk.
  • Combine brown sugar, buttermilk, oil, vanilla and eggs beating to combine.
  • Add the sugar mixture to the flour mixture, stirring just until moist. Fold in grated carrots and toasted walnuts.
  • Cook pancakes on a greased/buttered skillet or frying pan on medium-low heat turning when batter starts to lightly bubble.
  • Serve with the cream cheese frosting (steps below) and/or maple syrup.
  • For the cream cheese frosting:
  • In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
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