Carrot Cake Pancakes w/ Cream Cheese Topping

Carrot Cake Pancakes w/ Cream Cheese Topping

1 cup all purpose flour

1/2 cup whole wheat flour

1/4 cup ground flax seeds

2 tsp. baking powder

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

dash ginger

2 Tbsp. brown sugar

1 cup milk

1 Tbsp. canola oil

1 egg

2 cups finely grated carrot



Clean, peel and grate carrots. Mix flour, flax, baking powder, nutmeg, ginger and brown sugar in a large bowl. In a separate bowl, combine egg, milk and oil. Add liquid mixture to the dry ingredients and mix until just incorporated. Fold in carrots. Let batter sit while griddle heats up.



Using a 1/4 measuring cup, scoop batter onto preheated griddle. Cook over medium heat, flipping when the pancake bubbles and the edges become slightly dry. Continue cooking until batter is gone. Serve warm with cinnamon cream cheese topping.



Cinnamon Cream Cheese Topping

4 oz. cream cheese, softened

2 Tbsp. powdered sugar

2-3 Tbsp. milk

1 tsp. cinnamon



Beat cream cheese until smooth, then add powdered sugar, milk and cinnamon. Beat again, until well incorporated.



SOURCE: Adapted from Baking Serendipity