Informations supplémentaires
25 min.
|
670 kcal
|
easy
|
|
Printable version
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!
200mlAll-Purpose Flour
2unitBrown Sugar
60mlLiquid Egg
200mlMilk 2%
2unitCarrot(s)
5mlCinnamon Powder
60gCream Cheese
80mlLantic Icing Sugar
30mlWalnuts
2unitMaple Syrup
What you need
pan, bowl, whisk, ladle, spatula, grater
670 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
80g
27%
fat
29g
45%
cholesterol
148mg
49%
fiber
5g
20%
protein
22g
saturated
11g
55%
sodium
368mg
15%
sugar
36g
trans
0g