Friday, December 26, 2008

carrot cake pancakes with maple cream cheese spread

somehow, i forgot to take a picture of these amazing pancakes but they are the best thing i've ever eaten for breakfast! i found a basic recipe and then tweaked according to my famous carrot cake. result was to die for!

carrot Cake Pancakes
Make the dry and wet mixtures the night before. Soaking carrots will soften them nicely.

• 1 cup all-purpose flour
• 1 ½ cup whole wheat flour
• 4 teaspoons baking powder
• 3 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• Dash nutmeg
• 2 eggs lightly beaten
• 2/3 cup packed brown 1 cup milk
• 4 cups finely grated carrots
• 1 cup chopped roasted pecans
• 1 cup drained crushed pineapple
• 1 cup shredded sweetened coconut
• 2 teaspoon vanilla extract
Cream Cheese Spread
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• ½ cup maple syrup
• 6 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 dash ground cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, pineapple, coconut and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, maple, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

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