Carrot Cake Pancakes with Cream Cheese Maple Drizzle

Happy Easter !!  The bunny came by and evidently left us carrots instead of eggs this year.   Well, at least I had a lot of carrots in the fridge this morning when I was doing that thing when you open the fridge door & just stand there staring in….thinking ‘what is there to eat in here’ ?   I’m not sure about you, but my fridge is usually well stocked, but I still stand and stare inside, looking for something hiding within that will match my current craving. This morning I saw the leftover baby carrots and remembered a recipe for Carrot Cake Pancakes from a Brunch at Bobby’s episode on the Cooking Channel.  carrot pancakes It was exactly the thing for Easter morning breakfast.   Given how scrumptious they were, it is an excellent choice for any meal, anytime.

The original recipe was for pancakes from scratch of course….it is Bobby Flay.   I always have homemade bisquick in the pantry,  exactly for my early morning cooking episodes.  I’m not a morning person, but I do like to eat in the morning….duh !!  Homemade bisquick is a great pantry item for healthy cooking, even when you’re still half asleep.

Carrot Cake Pancakes with Cream Cheese Maple Drizzle

  • 3/4 cup homemade bisquick
  • 1 teaspoon cinnamon (or pumpkin pie spice)
  • 2 teaspoons splenda (or brown sugar)
  • 1/2 cup shredded raw carrots
  • handful chopped pecans (a few more for topping, if desired)
  • 1 large egg
  • 3/4 cup buttermilk  (or unsweetened almond milk)
  • 1 teaspoon vanilla
  • 2 tablespoons olive, canola or coconut oil
  • optional: diced candied ginger or orange zest

Blend together all dry ingredients.  Whisk together egg & milk, pour into the dry ingredients, adding the carrots and pecans.   Mix thoroughly and allow to sit a few minutes while you preheat a skillet on medium heat and make the drizzle below.

Drop batter by heaping tablespoons until hot griddle.  When edges start to dry & bubbles form and pop, about 2 minutes, gently flip and cook another 1 minute, or until golden brown.  Keep warm in 200 degree oven or on warm plate in microwave.

Serve with warm cream cheese/butter and drizzle on maple syrup or mix all together as  below.

NOTE:  Pancake batter keeps in the fridge well for several days, so if you can easily double this recipe if you have more carrots.

SUBSTITUTION:  One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Maple Cream Cheese Drizzle

  • 2 tablespoons butter
  • 4 tablespoons cream cheese
  • 1/4 cup maple syrup (I use Wegman’s sugar-free)

Soften butter and cream cheese together in microwave for no more than 30 secs (or on a low power level).   If you wish, whip together with maple syrup or serve separately.

NOTE:  I like to spread warm cream cheese-butter on pancakes and then drizzle maple syrup.

About Pat Thomas

I love what food brings to our lives other than the needed nutrition. I share all my foodie experiments with friends & family. Thankfully they are usually delighted but always kind with whatever I've cooked up.
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