Carrot Cake Pancakes with Cream Cheese Syrup, Maple Syrup and Walnuts
Many of us have left a plate of carrots out for the Easter Bunny
But face it, the Big Furry Guy has huge obstacles plus a quarantine to face this year and I’m thinking he would probably prefer a plate of these Carrot Cake Pancakes!
These are everything you love about Carrot Cake in Pancake form! So this Easter, let’s mix things up and have our cake for breakfast!
Carrot Cake Pancakes with Cream Cheese Syrup, Maple Syrup, and Walnuts
2 cup flour (I used 1 cup all-purpose & 1 cup whole wheat)
1/4 cup wheat germ (optional)
3 tbls sugar
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 cup buttermilk
1 tsp vanilla extract
2 cup shredded carrot
1/2 cup chopped walnuts (optional)
In a larger bowl, combine dry ingredients.
In a smaller bowl combine wet ingredients. Add wet to dry along with the carrots and walnuts. Stir together until just combined being careful not to overmix.
Let batter sit for 10 minutes to rest.
Cook the pancakes on a lightly greased on or griddle.
Serve with maple syrup and cream cheese syrup
Cream Cheese Syrup:
4 ounces cream cheese, softened
4 tbls powdered sugar
5 tbls milk
1 tbls maple syrup
In a small bowl, beat together cream cheese and sugar until smooth. Stir in the milk and syrup. (Add a bit more milk if you prefer a thinner syrup.) Drizzle over pancakes to serve.