Erin Chase's Carrot Cake Pancakes

PHOTO: Erin Chase's Carrot Cake Pancakes


2 cups whole wheat flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 1/2 – 1 3/4 cups milk (depending on how thick you like your pancakes) ($.20)
1 egg
1/4 cup applesauce
2 Tablespoons maple syrup
2 Tablespoons butter, melted
1 1/4 cup grated carrots
Syrup: equal parts cream cheese and maple syrup with dash of cinnamon
Side: Sausage, eggs, fresh fruit


In a large mixing bowl, whisk together the flour, cinnamon, baking powder and salt.

Whisk in the milk, egg, applesauce, maple syrup, melted butter. Fold in the grated carrots.

Cook pancakes on hot, greased griddle. Repeat until all batter is used.

To make cream cheese syrup, whisk together equal parts of maple syrup and cream cheese and add a dash or two of cinnamon. Pour over hot pancakes.

Serve Whole Wheat Carrot Cake Pancakes & Cream Cheese Maple Syrup with side of sausage, scrambled eggs, fresh fruit.

Recipe shared from: