These are the perfect pancakes for an indulgent brunch, a lazy dinner or a borderline nutritious dessert. When using our pancake mixes, these Carrot Cake Pancakes combine all of the flavors you know and love about carrot cake with whole grains and use far less sugar and fat than cake. In my opinion, it’s the best of both worlds. The ease of a pancake and the decadent flavor of a carrot cake. If our 7 Grain Pancake Mix isn’t handy, our Buttermilk or 10 Grain Pancakes will also work very well in this recipe. Simply use our Gluten Free Pancake mix for a gluten free option. While we tend to think raisins are essential to carrot cake, there is a fairly prominent fellow around here (read: Bob) who will disagree, so they can be optional if you like.
7 Grain Carrot Cake Pancakes
Prep Time: 20 minutes | Cook Time: 15 minutes | Yield: 4 servings
- 1 cup Milk
- 1 Egg
- 1 Tbsp Oil
- 1 ½ cup Bob’s Red Mill 7 Grain Pancake Mix
- 1 tsp ground Cinnamon
- ¼ tsp ground Nutmeg
- ¾ cup finely shredded Carrot (about 1 large)
- ¼ cup Golden Raisins
- ¼ cup chopped Walnuts
Cream Cheese Frosting
- 8 oz Cream Cheese, soft
- ¼ cup Sour Cream
- ½ tsp Vanilla Extract
- ¾ cup Powdered Sugar, sifted
For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.
For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins and walnuts.
Preheat a non-stick skillet to medium-high heat (about 350°F). Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4 – 5 minutes on the second side. Keep warm in a 200°F oven. Serve with cream cheese frosting.