Ingredients for Carrot Pancakes With Cream Cheese Spread
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 large egg
- 1/2 cup light brown sugar, packed
- 1 cup milk for pancakes, 1-2 tablespoons milk for frosting
- 1 cup finely grated carrots
- 1 teaspoon vanilla extract for pancakes, 1/2 teaspoon vanilla extract for frosting
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon baking soda
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How to Make Carrot Pancakes With Cream Cheese Spread
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
- In a separate bowl, whisk together egg, brown sugar, milk, grated carrots, and vanilla extract until well combined.
- Gently stir the wet ingredients into the dry ingredients until just moistened. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- While the pancakes are cooking, prepare the frosting: In a food processor, combine softened cream cheese, powdered sugar, and vanilla extract.
- Process until smooth and creamy, adding milk 1 tablespoon at a time until you reach your desired consistency.
- Transfer the frosting to a bowl.
- Serve the pancakes immediately, topped with the cream cheese frosting and a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
12g
Carbs
7g
