You can find carrot cake recipes galore online, but why not start the day right with Carrot Cake Pancakes featuring mouthwatering Cream Cheese Maple Syrup?
1 ½ cups all-purpose flour, or substitute gluten-free baking mix
¼ cup brown sugar, packed
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 ¼ teaspoon salt
15 ounces crushed pineapple
2 cups freshly shredded carrots
½ cup sweetened shredded coconut
¼ cup melted butter (or coconut oil) + extra for griddle
1 extra-large egg, or ¼ cup vegan egg substitute
6 ounces cream cheese, or vegan cream cheese
½ cup pure maple syrup
Preheat a griddle (or a large non-stick skillet) to medium heat. In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, and salt. Stir well.
Add the crushed pineapple and juices, shredded carrots, shredded coconut, butter, and egg. Mix well until smooth and thick.
Let the batter rest while you make the cream cheese maple syrup. Place the cream cheese and maple syrup in the blender. Puree until smooth.
Butter (or oil) the griddle. Use a ¼-cup scoop to portion the batter onto the griddle, leaving plenty of space between each portion. Use the bottom of the scoop to spread the batter into 4-inch circles. Cook for 2-3 minutes, until bubbles start to form on the top. Then flip the pancakes and cook another 2-3 minutes, until fluffy in the center.
Re-butter the griddle and repeat with remaining batter. Once all the pancakes are cooked, stack them on plates and drizzle with cream cheese maple syrup.
This recipe takes about a half hour and makes 14 pancakes. Enjoy!