Apple carrot cake pancakes with maple cream cheese topping

Apple carrot cake pancakes with maple cream cheese topping requires approximately 20 minutes from start to finish. For $1.7 per serving, you get a main course that serves 2. One serving contains 570 calories, 15g of protein, and 23g of fat. This recipe is liked by 13 foodies and cooks. Head to the store and pick up cream cheese, salt, carrot, and a few other things to make it today. Easter will be even more special with this recipe. It is brought to you by feeds.feedblitz.com. With a spoonacular score of 46%, this dish is solid. Carrot Cake Pancakes with Maple-Cream Cheese Drizzle, Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans, and Greek Yogurt Carrot Cake Pancakes with Cream Cheese Maple Syrup are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a pancake griddle over medium heat.Whisk together the flour, baking powder, salt and spices in a large bowl.Beat the egg, sugar and vanilla in a small bowl with a whisk until smooth.Add the almond milk and whisk again.Add the carrots and apples to the flour mixture, pour the wet ingredients on top and mix until just combined.Grease the heated griddle with butter or baking spray.Scoop the pancake batter in cup measurements onto the griddle, spread into a circle (it will be a hearty batter) and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1 minute on the other side.Whisk the cream cheese and maple syrup together in a small bowl until combined.Add the almond milk and cinnamon and whisk vigorously until smooth.Pour the topping over the pancakes and serve.

 

Step by step:

1. Heat a pancake griddle over medium heat.

2. Whisk together the flour, baking powder, salt and spices in a large bowl.Beat the egg, sugar and vanilla in a small bowl with a whisk until smooth.

3. Add the almond milk and whisk again.

4. Add the carrots and apples to the flour mixture, pour the wet ingredients on top and mix until just combined.Grease the heated griddle with butter or baking spray.Scoop the pancake batter in cup measurements onto the griddle, spread into a circle (it will be a hearty batter) and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1 minute on the other side.

5. Whisk the cream cheese and maple syrup together in a small bowl until combined.

6. Add the almond milk and cinnamon and whisk vigorously until smooth.

7. Pour the topping over the pancakes and serve.

Nutrition Information:

covered percent of daily need