Carrot Cake Pancakes

Happy National Pancake Day! A moist carrot cake pancake with a sweet cream cheese frosting is Heaven on Earth to me. I wanted to be able to make a breakfast version of this delicious cake and make it easy. They are wonderful at room temperature with a scoop of vanilla ice cream.

I convinced myself since I used whole wheat flour, this recipe was healthy. Actually, the dense whole wheat flour holds up nicely to the moist carrots and sweet frosting.

Many food historians believe carrot cake originated from carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweetener were expensive. Instead, many people used carrots as a substitute for sugar. Go figure, nature's sugar can be carrots!

Let's get baking, you'll need:

1/2 cup flour

1/2 cup sifted whole wheat flour

1 tbsp powdered sugar (additional to sprinkle on top)

3 tsp double-acting baking powder

1/4 tsp salt

1/2 tsp cinnamon

1/4 nutmeg

1 1/4 cup buttermilk

3 tbsp melted butter

1 large egg

2 large carrots shredded

3 tbsp chopped (finely) walnuts (optional)

vegetable oil - non stick skillet

Cream Cheese Frosting

1 8oz of softened cream cheese

1/3 cup of powdered sugar

1 tsp vanilla

1/2 maple syrup

splash of heavy cream

1/8 tsp cinnamon

In a large bowl combine the ingredients and allow them to sit for 10 minutes. While this sits, heat the skillet. Remove from heat and spray with vegetable spray, return to heat. NEVER spray an aerosol can near an open flame.

Spoon batter to the center of the pan, swirling it until it reaches the edges. The pancakes will tell you when it wants to be flipped. You will notice small bubble around the edges, that says "I'm released from the pan and flip me". If you attempt to flip too soon, the pancake with break apart and become very messy. If this happens, allow to cool and mix a little frosting into the crumbs. POOF: cake pop pancakes!

Since it's very sweet, I serve a little frosting on the side and top the pancakes with shredded carrots. A nice addition would be walnuts or pineapple.

Variation: Pina Colada Pancakes

By using coconut milk instead of cream and adding warm pineapple to the frosting, it gives it a very tropical feel. Rum is optional but always a fun option in my house.

SHORT CUT: Use boxed pancake mix and make it your own by adding additional spices like cinnamon, nutmeg or cloves. You will need to add 2 tbsp of corn starch to a box mix to counteract the moisture from the carrots. No one has to know the difference of homemade or box pancakes, they're be so excited that it's carrot cake with frosting for breakfast!

These pancakes freeze well and can be thawed at room temperature.

Enjoy!