Carrot Pancakes with Cream Cheese Drizzle

Madelyn and I were wasting time on Pinterest and discovered a recipe for Carrot Pancakes.  Everyone in my house loves pancakes, but normal, sugar-laden pancakes leave us hungry a short time later.  Our family of 9 also eats a triple or quadruple batch.  By the time everyone is full the kitchen is a disaster and the small people are climbing the walls.

Madelyn wanted to make these pancakes and I decided to let her.  We also served boiled eggs and apple sauce.  Mads made a double batch and everyone was full.  No one complained of hunger later in the evening.  They tasted unbelievably delicious and are loaded with carroty goodness.  I'm not saying that these are health food, but they are a great alternative to traditional pancakes.  We made a few substitutions and this is the final recipe.  Unfortunately, they were eaten too quickly for photographs.

Carrot Pancakes With Cream Cheese Topping

1 1/4 Cup Wheat flour
2 Tablespoons chopped walnuts (the original called for pecans, but we were out of them)
2 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/3 Cup packed brown sugar
1 1/2 cup milk
2 Cups finely grated carrots
2 teaspoons vanilla extract
1 beaten egg
Butter to grease pan

Cream Cheese Spread

4 ounces softened cream cheese
1/3 Cup powdered sugar
2 Tablespoons Milk
1 teaspoon vanilla
1/2 teaspoon cinnamon


In large bowl, combine flour, nuts, baking powder, cinnamon, salt, ginger.  Set aside.  In small bowl, mix together brown sugar, carrots, vanilla, and egg.  Add carrot mixture to dry ingredients in small batches and mix until moistened throughout.

Pour 1/4 cup of batter onto hot, greased griddle.  Cook on one side until bubble form and pop.  Turn and cook other side. 

To make the topping, the blend cream cheese, powdered sugar, milk, vanilla and cinnamon in small bowl with electric mixer.  Drizzle over warm pancakes.