Carrot Cake Pancakes

Name: Carrot Cake Pancakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters shredded carrots; 6 servings Additional cinnamon, if desired; 113 grams cream cheese, softened; 2 eggs; 1 teaspoons ground cinnamon; 0 teaspoons ground ginger; 1 teaspoons ground nutmeg; 2 Tbsps packed light brown sugar; 237 milliliters milk; 2 Tbsps milk; 59 milliliters powdered sugar; 2 Tbsps raisins; 1 teaspoons vanilla; 1 teaspoon vanilla; 2 Tbsps chopped walnuts; 473 milliliters Original mix

You can never have too many morn meal recipes, so give Carrot Cake Pancakes From preparation to the plate, this recipe takes about 25 minutes. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up carrots, additional cinnamon, milk, and a few other things to make it today.

Instructions

In large bowl, stir together all Pancake ingredients until just combined.

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Bowl

Heat 10-inch or larger skillet or griddle over medium heat (325F). Lightly brush with oil.

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Cooking Oil

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Frying Pan

Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown.

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Frying Pan

Transfer to plate. Repeat with remaining batter.

Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute.

Ingredients you will need

Cream Cheese