These. Are. Fabulous.
Friends tell friends about fabulous things; and friends allows friends to gloat a little bit… right? For that I thank you.
And you can thank me later when you make these pancakes.
Naked carrot cake pancakes! Delicious on their own, but…
…even better with cream cheese glaze. No-brainer.
The experience of eating these pancakes truly is akin to enjoying carrot cake for breakfast. Tender, warmly spiced ‘cakes are studded with sweet raisins and toasted buttery pecans – the latter two of which are both optional, but highly recommended.
Don’t dig raisins and/or pecans? Sub in some finely chopped pineapple and/or unsweetened shredded coconut.
Or heck, include them all! It all depends on how you like your carrot cake. If you’re a purist, the pancakes will still be great without any add-ins.
Just promise me you’ll make the cream cheese glaze, okay?
Then promise me you’ll make some vegan Carrot Cake Ice Cream.
I wouldn’t judge you if you topped a stack of these fluffy pancakes with a scoop (or two) of said ice cream. Because friends don’t judge friends.
I just want to make sure my fellow carrot cake addicts have enough inspiration to satisfy their cravings.
And I’m certain that these pancakes-for-one will do just that.
The only thing I would do differently next time?
Double the amount of cream cheese glaze ;-).
Carrot Cake Pancakes for One
yield: 1 serving
- 1/2 cup whole wheat pastry flour
- 2 tsp evaporated cane juice, or other unrefined granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- tiny pinch ground nutmeg
- tiny pinch of salt
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 tsp pure vanilla extract
- 1/2 cup finely grated carrots (I used a microplane grater)
- 1 Tbsp finely chopped toasted pecans, optional
- 1 Tbsp raisins, optional
- canola oil cooking spray
- maple syrup for serving, optional
- 1 Tbsp (0.5 oz) neufchatel, (1/3-less-fat cream cheese), at room temperature
- 1 Tbsp milk (I used 1%)
- 1 tsp evaporated cane juice, or other unrefined granulated sugar
- In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in grated carrots.
- Stir dry ingredients into the wet just until moistened. Gently fold in chopped pecans and raisins, if using. Set aside to rest.
- Meanwhile, make the glaze by beating together the softened neufchatel, milk, and 1 tsp evaporated cane juice until smooth and glossy.
- Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful.
- When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve drizzled with the cream cheese glaze.
Nutritional Information (with pecans, raisins, & glaze; without maple syrup):
474.2 calories, 11.1 grams fat, 3.3 grams saturated fat, 78.7 grams total carbohydrate, 10.6 grams fiber, 26.3 grams sugars, 18.4 grams protein