Carrot Pancakes

Carrot Pancakes

photo taken from my personal collection

Ingredients:

Pancake Batter:

1 ¼ cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp salt
¼ tsp. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup carrots, grated
1 tsp. vanilla

Cream cheese spread:

4 oz. cream cheese, softened
¼ cup powdered sugar
2 tbsp. milk
½ tsp. vanilla
Dash cinnamon

Create it!!

1. Preheat griddle medium-high and spray with cooking spray
2. In a large bowl, whisk together the first five ingredients. In another bowl, combine the egg, brown sugar, milk, carrots, and vanilla; mix well. Stir into the dry ingredients just until moistened.
3. Pour batter by ¼ cupfuls onto a griddle. Flip pancakes when bubbles form on the top; cook until the second side is golden brown.
4. To make the spread: Place the first 4 ingredients in a food processor. Process until smooth. Transfer to a serving bowl and sprinkle with cinnamon. Serve with pancakes. Serve 6.