Carrot Cake Pancakes with Cream Cheese Topping

Whoever said you couldn’t have dessert for breakfast never ate these:

Who says you can't have dessert for breakfast? Carrot cake pancakes for breakfast make an excellent sweet treat that is sneakily healthy.

Carrot cake is one of my favorite desserts, which I don’t get to enjoy often for a multitude of reasons, the primary reason being that I’m diabetic and try to limit the quantity of sweets I eat.  The second reason is that there are only two of us here, and baking an entire cake doesn’t really make sense, as it would take a long time for us to finish it.  But I digress…

For this recipe, I adapted my other pancake recipe and added a bit more flour and milk and in place of the blueberries, added a cup of shredded cooked carrots that I put through the food processor for a few seconds to render them down into smaller pieces.  If you are a raisin fan, those would probably do well here too, since some carrot cakes have raisins in them.  Pineapple might also be good here if that’s your thing, but neither raisin nor pineapple are good additions to carrot cake in my opinion.  But hey, to each their own.

I served this alongside candied bacon strips, with a cream cheese topping which really sent these over the top.  They were outstanding, and I’ll definitely be making these again.

Here’s how I did it.  You will need:

  • 2 cups oat flour (just grind 2 cups oatmeal in the blender or food processor)
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup shredded carrots, steam-cooked until soft
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 2% milk
  • 2 tablespoons finely chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger

Add all the dry ingredients to a large mixing bowl and combine so that the baking powder, baking soda and spices are evenly distributed throughout.

Once you have steam-cooked the carrots (I did it in the microwave; 5 minutes on high in a covered bowl with a half-cup of water), pulse them in the food processor for about 5 or 6 seconds.  You don’t want to puree them, you just want them to be cut into smaller shreds so they don’t stick up out of the pancakes.  After this, heat up a nonstick pan or griddle to medium-high heat.

Add the carrots, vanilla and milk to the bowl with the flours and stir to combine.  Your mixture will be a bit thick.

Test your cooking surface to see if it is hot enough to cook on by sprinkling a few drops of water on it.  If the drops dance, the pan/griddle is ready.

Using a ladle (ours doled out 3/4 cup servings), drop a ladleful of the batter onto the hot cooking surface.  Cook on one side until you see the edges start to brown and bubbles rise, about 3 minutes.  Flip the cake over and cook the other side, about 2 minutes more.  This recipe made 8 pancakes that were about 5″ in diameter.

To top the pancakes, I whipped up a simple cream cheese frosting using the following ingredients:

  • 1/2 cup cream cheese spread, brought to room temperature
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

In a small bowl, combine the above ingredients and using an electric mixer, whip until smooth.  Serve on the hot pancakes.

These pancakes are very dense, flavorful and full of fiber.  Because they are full of fiber, they will fill you up quickly!  I was only able to eat two of the three I had served myself.

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