This is a print preview of "Carrot Cake Pancakes with Cream Cheese Frosting" recipe.

Carrot Cake Pancakes with Cream Cheese Frosting Recipe
by Peanut Butter and Peppers

Carrot Cake Pancakes with Cream Cheese Frosting

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 2 servings

Ingredients

  • 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

Directions

  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.