Eggless Carrot Cake Pancakes
This eggless recipe transforms a classic dessert into a wonderful morning treat. It is a comforting and flavorful dish everyone will love.
Ingredients
For the Cream Cheese Drizzle
- 4 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 1/2 tsp Pure Vanilla Extract
- 3 tbsp Milk
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 1/4 cup Light Brown Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 1/2 cups Buttermilk
- 3 tbsp Unsalted Butter, Melted
- 1 tsp Pure Vanilla Extract
- 1 cup Finely Grated Carrots (About 2 Medium Carrots)
- 1/3 cup Pecans, Chopped, Divided
- 1 tbsp Butter, For Greasing
Instructions
- Make the drizzle first. Beat the softened cream cheese until smooth, then beat in the powdered sugar and vanilla. Add the milk 1 tbsp at a time until the mixture is smooth and pourable. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
- In a separate bowl, whisk the buttermilk, melted butter and vanilla. Pour into the dry ingredients and fold until almost combined.
- Add the grated carrots and all but 2 tbsp of the pecans, and fold just until evenly distributed. Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and gently spread it into an even circle.
- Cook for 2-3 minutes, until bubbles form and the edges look set, then flip and cook for about 2 minutes more, until golden and cooked through.
- Stack the warm pancakes, pour the cream cheese drizzle over the top and sprinkle with the reserved pecans.
Nutrition
Serving: 1servingCalories: 618kcalCarbohydrates: 76gProtein: 11gFat: 30g
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