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Carrot Cake Pancakes

by Livestrong_Recipes  |  Oct 19, 2017

Carrot Cake Pancakes
  1. PREP
  2. 05 m
  • COOK
  • 30 m
  • TOTAL
  • 35 m

Seasonal fall cuisine doesn't just stop at pumpkin spice – just look at these delicious carrot cake pancakes with coconut cream frosting. Using whole wheat pastry flour instead of the regular all-white, these pancakes contain dietary fiber and protein. The applesauce also provides a great source of fiber, and various spices give this dish a festive taste. Drizzle on some coconut-cream cheese frosting for a more savory feel.

INGREDIENTS

SERVES 8

  • 1 1/2 cups Whole Wheat Pastry Flour
  • 2 cups Grated Carrots
  • 1/2 cup raisins
  • 1/2 cup unsweetened apple sauce
  • 2 large whole egg
  • 3 tbsp coconut oil
  • 2 tsp Baking Powder
  • 1/4 tsp Nutmeg (Ground)
  • 1/4 tsp cinnamon
  • 1/4 tsp Cloves, Ground
  • 1/4 tsp ground ginger
  • 1 tsp Vanilla extract
  • 1 1/3 cups Coconut Milk

DIRECTIONS

1 In a bowl, combine whole wheat pastry flour, baking powder, cinnamon, ground cloves and ground ginger.
2 In a separate bowl, whisk eggs, 1 tsp. of vanilla extract, and coconut milk – then pour the wet ingredients into the dry ingredients and mix. Add grated carrots and raisins and fold in.
3 In a large skillet, melt 1 tbsp. of coconut oil on medium low heat and scoop out two 1/2 cup of batter. Pour onto skillet to make two pancakes.
4 Cook until bubbles form (about 2-3 minutes) and flip with spatula to cook for another 2-3 minutes. Repeat again with remaining batter.
5 For the OPTIONAL coconut-cream cheese frosting: In a medium bowl, beat together 8 ounces cream cheese, 4 tablespoons maple syrup, 1 tsp. of vanilla extract and cinnamon (to taste) until the mixture is smooth and whipped. Top your pancakes with the frosting if you're feeling indulgent.