Top of page

Carrot Cake Pancakes

25 min. | 670 kcal | easy |
Favorite, Family, Brunch
Subscribe now
1. Setup Leave the cream cheese out to reach room temperature. Peel and grate the carrots. Coarsely crush the nuts. For young kids, grind into a powder.
2. Make the pancake batter In a bowl, combine the flour with the egg, brown sugar, 200 2P | 300 3P ml of milk, cinnamon and carrots. Add a pinch of salt.
3. Cook the pancakes Heat a drizzle of oil in a pan over medium-high heat. Pour a ladle of pancake batter in the pan and cook the pancake 2-4 minutes on each side. Repeat with all the mixture. Add more oil as needed.
4. Make the glaze Whisk the cream cheese at room temperature with the icing sugar and 2-3 tbsp of water.
5. Plate your dish Serve the pancakes and garnish with the glaze, nuts and maple syrup. Bon appétit!
200 ml All-Purpose Flour
2 unit Brown Sugar
60 ml Liquid Egg
200 ml Milk 2%
4 unit Carrot(s)
5 ml Cinnamon Powder
60 g Cream Cheese
80 ml Lantic Icing Sugar
30 ml Walnuts
2 unit Maple Syrup
What you need pan, bowl, whisk, ladle, spatula, grater
670 kcal
% daily value
% daily value
carbohydrate 80g
fat 29g
cholesterol 148mg
fiber 5g
protein 22g
saturated 11g
sodium 368mg
sugar 36g
trans 0g