Pancakes in bed?! Sure thing! I have a simple recipe that is full of flavors for you today, and it is divine! I love carrot cake, but it is normally loaded with so much sugar that it hurts my teeth. So I created this awesome recipe that is not super loaded with everything under the sun + made pancakes instead of a cake haha! It is delicious, but I still recommend enjoying these cakes in moderation, as always! After all, we have to focus on your health always! ENJOY!
INGREDIENTS:
- 150g shredded carrots
- 280ml milk
- 1 large egg
- 2 teaspoon vanilla extract
- 180g all purpose flour
- 45g brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 Tablespoon vegetable oil
Cream cheese frosting:
- 115g cream cheese
- 2 Tablespoon sugar
- 1 teaspoons vanilla extract
- Pecan, chopped for serving
INSTRUCTIONS:
In a blender add shredded carrots, milk, vanilla, egg, and pulse until well combine.
In a large bowl mix together the flour, brown sugar, baking powder, cinnamon and salt. Add the carrot mixture and oil to dry ingredients and stir to combine.
Heat the pan to medium heat, add a little butter. Scoop a big spoonful of batter into the pan.
Cook until bubbles form all over the top of the pancake.
Flip pancake and cook 1-2 minutes.
Cream cheese frosting:
Place the cream cheese, sugar and vanilla extract in a bowl, and mix well.
Serve pancakes with cream cheese frosting and toasted pecan, chopped.
P.S. If you make this dish, please comment and let me know how you liked it. Feel free to share on socials also, because #SharingIsCaring.
For more recipes like this, please checkout my most recent Edition of VVS FITNESS: Healthy & Delicious Recipes HERE.