Whole Wheat Carrot Cake Pancakes with Maple Cream Cheese DrizzleLILYCOHEN562
These pancakes have a little bit of a naughty and nice thing going on. And sometimes, you just deserve it. Hold the drizzle and you are in a whole lot of heaven with the pancakes on their own as well as a 100% dairy-free version. But it’s the drizzle that sets these things over the top and I can guarantee you really don’t want to be holding the drizzle once you’ve tried it…
These delicious pancakes have a little bit of naughty and a little bit of nice going on with the wholesome pancakes and the oh-so-scrumptious drizzle. Enjoy! Author: Chelsea Cohen
- Maple Cream Cheese Drizzle: In a mixer on medium high heat, combine all ingredients. Mix until smooth and set aside.
- Carrot Cake Pancakes: Sift together dry ingredients. Combine almond milk, eggs, maple syrup and coconut oil. Add almond milk mixture to dry ingredients. Mix to combine fully. Run a knife through your spiraled carrots. Fold carrots into batter. Add water if needed to improve consistency. Melt coconut oil in a pan on medium heat and add your batter to pan in batches. When the center of the pancake begins to bubble, it is ready to flip. Cook other side, checking for a nice golden brown doneness. Top with Maple Cream Cheese Drizzle and enjoy!
|Calories930Calories from Fat550|
|% DAILY VALUE|
|Calories from Fat550|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.