Carrot Cake Pancakes

Cream cheese? Yes, please!

Carrots and cream cheese are a match made in sweet treat heaven. Add nutmeg, cinnamon and brown sugar to the mix and you are sure to have a winner.

This recipe is courtesy of Simply Healthyish Recipes.

Ingredients

For the Pancakes:

• 2 Cups gluten free pancake mix
• 1 1/2 Cup shredded carrots
• 1 Cup almond milk
• 1/4 Cup packed light brown sugar
• 1 Teaspoon vanilla
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon ground nutmeg
• 2 eggs
• 1 Tablespoon unsalted butter
• 2 Tablespoons chopped pecans

For the Cream Cheese Topping:

• 8 Ounces cream cheese, softened
• 1/2 Cup pure maple syrup
• 2 Tablespoons unsalted butter, room temperature

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.

Recipe Summary

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups buttermilk
• ⅓ cup firmly packed light brown sugar
• ¼ cup butter, melted
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 1 lb.)
• ½ cup chopped toasted pecans
• ⅓ cup chopped golden raisins
• Mascarpone Cream
• Garnish: carrot curls

Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in another bowl. Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in carrots and next 2 ingredients. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until done. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Mascarpone Cream.