Carrot Cake Pancakes for Easter Brunch
Serves 4
12 mins prep
3 mins cook
15 mins total
Carrot Cake Pancakes are such a treat for Easter brunch, but are delectable any morning! They're fluffy, slightly sweet and absolutely delicious.
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In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt and sugar. Add the grated carrots to the flour mixture and toss to coat.
In a separate bowl, whisk together the egg, milk and oil.
Stir the dry ingredients into the wet ingredients until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
In a small bowl, stir together the cream cheese and honey until thoroughly combined and serve on top of the pancakes.
