Carrot Cake Pancakes
One batch makes about 6 pancakes and so basically each pancake has one whole carrot.
Ingredients
Scale
Ingredients for Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon or 6 drops Cinnamon Bark Vitality Essential Oil
- 1/4 teaspoon nutmeg or 2–3 drops Nutmeg Essential Vitality Oil
- 1/4 teaspoon ginger or 2 drops Ginger Vitality Essential Oil
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup dark brown sugar
- A small handful of golden raisins (optional)
- 1/2 cup buttermilk (I never keep buttermilk on hand, so I used one half teaspoon of white vinegar in 1/2 cup milk and let it sit for 5 minutes before adding to the ingredients).
- 6 medium carrot, peeled and grated very fine (too thick and they won’t cook fast enough on the stove).
- Butter for the skillet
Ingredients for Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup confectioners sugar, plus a little more for dusting on top
- 2 tablespoons milk
Instructions
- To make the pancakes, combine the flour, baking soda, baking powder, egg, vanilla, brown sugar, buttermilk, and the vitality oils and combine using a whisk or fork. Add in the carrots and raisins and combine. Let sit for 5 minutes while you are making the cream cheese frosting.
- Beat the cream cheese until fluffy. Add in the confectioners’ sugar and milk, a tablespoon at a time until the consistency is thick enough to put a dollop on top of each pancake.
- Prepare your heavy skillet with thin slices of butter over medium heat, coating the bottom of the pan. Add in small scoops of the batter (I use an ice-cream scoop) and then flatten each with the bottom of a glass so they cook evenly. Turn when the bottom has a nice crust and finish cooking. Remove from the pan and serve with a dollop of the cream cheese and a dusting of confectioners sugar.
Notes
Based on a recipe from Smitten Kitchen
Find it online: https://mostlovelythings.com/collected/