• Carrot Cake Pancakes with Cream Cheese Frosting

    1 vote
    Carrot Cake Pancakes with Cream Cheese Frosting
    Prep: 5 min Cook: 5 min Servings: 2
    by Peanut Butter and Peppers
    17 recipes
    If your a carrot cake fan than these pancakes are for you. A light, fluffy pancake full of shredded carrots topped with a cream cheese frosting.


    • 1/2 cup greek yogurt plain
    • 2 egg Whites
    • 1 tbsp. milk, non-fat
    • 1/2 tsp. Vanilla Extract
    • 1/2 cup Whole Wheat Pastry Flour
    • 1/2 tsp. Baking Powder
    • 1/2 tsp. Brown Sugar, packed
    • 1/2 tsp. salt
    • 1/2 tsp. cinnamon, ground
    • 1/4 tsp. ginger, ground
    • 1/4 tsp. nutmeg, ground
    • 1 dash cloves, ground
    • 3/4 cup carrots, shredded
    • *Cream Cheese Topping***
    • 1 tbsp. cream cheese, fat free at room temperature
    • 1 tbsp. corn starch
    • 1 Tbsp. powdered sugar
    • 1 tablespoons milk
    • 1/4 teaspoon pure vanilla extract
    • Optional add ins: raisins and walnuts


    1. For Pancakes:
    2. Mix greek yogurt, milk, egg whites & vanilla extract into a small bowl.
    3. In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.
    4. Combine and whisk till evenly incorporated.
    5. Spray a skillet with cooking spray, turn heat to medium, let the skillet heat up and add 1/4 cup of batter to skillet and cook till bubbles start appearing through the top of the pancake and then flip.
    6. About 2-3 minutes on each side
    7. For cream cheese topping:
    8. Add cream cheese, powdered sugar, cornstarch, milk, vanilla and cinnamon to a small bowl and whip together until combined.
    9. Add cream cheese topping to pancakes.

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