Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

COOKING CHANNEL
18Ingredients
50Minutes
490Calories

Ingredients

US|METRIC
  • 1 1/2 cups all purpose flour
  • 4 tablespoons pure cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter (melted and cooled)
  • 1/2 teaspoon pure vanilla extract
  • 1 cup carrots (packed finely grated peeled, patted dry on paper towels, about 3 medium carrots)
  • 1 teaspoon grated orange zest (finely, optional)
  • 1 tablespoon candied ginger (finely diced)
  • 1/4 cup toasted pecans (finely chopped, or walnuts, optional, plus more for garnish)
  • cooking spray (or melted butter)
  • 8 ounces cream cheese (softened)
  • 1/2 cup pure maple syrup (grade B)
  • 4 tablespoons butter
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    NutritionView More

    490Calories
    Sodium24% DV570mg
    Fat43% DV28g
    Protein18% DV9g
    Carbs17% DV50g
    Fiber8% DV2g
    Calories490Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol130mg43%
    Sodium570mg24%
    Potassium310mg9%
    Protein9g18%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber2g8%
    Sugars26g52%
    Vitamin A70%
    Vitamin C6%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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