Carrot Cake Pancakes & Cream Cheese Syrup

Don’t be fooled; this is probably the healthiest thing you’ll ever eat with the word “cake” in the title. If you are looking for a dessert-y breakfast, however, just pour on some Cream Cheese Syrup. Cream Cheese Syrup? Ok, I’m sold. Let’s do this.

Carrot Cake Pancakes
Serves 2

3/4 cup flour
1/3 cup sugar
1/2 cup quick oats
1/2 cup water
1/2 teaspoon cinnamon
Pinch of salt
1/2 teaspoon baking powder
2 egg whites
1/2 cup carrots, diced
1/4 cup carrots, grated

Cream Cheese Syrup
Serves 2

2 ounces cream cheese
1/2 cup maple syrup

For the pancakes, combine all ingredients, except for grated carrots, into a blender. Blend until smooth, reaching a normal pancake batter thickness. Fold grated carrots into blended batter. In a non-stick pan over medium heat, pour about 1/4 cup of batter per pancake onto pan. These cook just like regular pancakes, so flip as bubbles appear on surface per usual.

To make syrup, whisk together cream cheese and maple syrup until mixed evenly throughout. For a typical syrup consistency – microwave cream cheese for one minute before combining. For thicker, frosting-like “syrup,” do not microwave cream cheese.

Modified from Dashing Dish.


5 thoughts on “Carrot Cake Pancakes & Cream Cheese Syrup

  1. It looks like a wonderful treat… But I don’t think cream cheese maple syrup topping can be no-fat?? Tell me if I’m wrong because I would eat it morning, noon and night…

  2. I’m thinking this “syrup” would sure make a really nice muffin “topping”. and in my case, another muffin top! hahaha!!! thanks for the yumminess!

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