Monday, February 20, 2012

Carrot Cake Pancakes With Cream Cheese Frosting

Oh yesss..I went there.  I converted the remarkable carrot cake into a pancake.  These are just as good as a big ole slice of carrot cake.  But these are slightly healthier!  They are very hearty and a great way to get some veggies into your breakfast.  Who knew you could be eating vegetables, fruit, breakfast, and dessert all at the same time?? Now I'm not saying these are the healthiest breakfast option (definitely very healthy if you omit the frosting though!), but who really cares???  It's CARROT CAKE for BREAKFAST.  I'm seriously thinking about going to make some right now...and it's 11:00 at night.   They were just that amazing.  It's everything you love about a typical carrot cake, but in pancake form.  There are just so many delicious flavors that [hit your taste buds] once you bite into these pancakes.  Cinnamon, pineapple, toasted nuts, coconut, orange juice, cranberries, cream cheese, maple syrup....oh~my~goody~goodness.  I had this with Archer Farms Coconut Macaroon Coffee on the side (found here) and I honestly felt like I was in Hawaii or something.  It was the most tropical, flavorful, super fantastic breakfast ever.  My parents and I ate sooo many of these pancakes; it was ridiculous.  Yet I legitimately cannot wait to make them again.


1 1/4 cup Complete Pancake Mix (I used Hungry Jack)
1/2 teaspoon ground cinnamon
1 cup milk
1 heaping tablespoon applesauce
1/4 cup diced pineapple
3/4 cup shredded carrots
1/4 cup toasted, chopped nuts
1/2 cup sweetened, shredded coconut
1 cup orange juice
1/4 cup dried cranberries or raisins


***Prepare frosting recipe below first, so you can spread it over the pancakes when they're still warm from the griddle.
1.  Heat orange juice in a small sauce pan over medium-high heat.  Add cranberries or raisins and bring to a boil.  Once boiling, reduce to a medium-low heat and simmer for at least 15 minutes, or until cranberries/raisins are nice and plump.  Remove from heat, drain orange juice, and set aside cranberries/raisins.
2. In a large bowl, whisk together pancake mix and cinnamon. Add milk and applesauce and whisk until combined. Stir in plump raisins, pineapple, carrots, coconut, and pecans until well combined. 
3.  Heat a large skillet over medium heat and grease it. Working in batches, form each pancake by dropping spoonfuls of batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter.  Spread frosting over each pancake and serve with maple syrup.

Ingredients:  (this makes a very generous amount of frosting, so you may want to half it if you don't want a lot on your pancakes)
1 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 cups confectioners sugar
1 teaspoon vanilla extract
pure maple syrup 

1. In a medium bowl cream together the cream cheese and butter with an electric mixer on medium speed until smooth.
2.  Slowly sift the confectioners sugar and continue beating until all lumps are gone.  Add the vanilla and mix until fully integrated. Spread onto warm pancakes and serve with a generous amount of maple syrup.

No comments:

Post a Comment