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Carrot Cake Pancakes
Carrot Cake Pancakes

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Smart Balance

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Carrot cake for breakfast? If your heart just skipped a beat, this recipe is a dream come true—right down to the maple syrup-kissed cream cheese topping!

Recipe Ingredients

For the pancakes:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2 tbsp dark brown sugar
2 large eggs
2 cups 1% milk
1 tbsp Smart Balance® Cooking Oil
2 tsp vanilla
1 cup shredded carrots
Smart Balance® cooking spray

Maple cream cheese topping:
4 oz light cream cheese, softened at room temp
1/4 cup pure maple syrup
1/4 cup 1% milk
1/2 teaspoon vanilla extract
pinch of ground cinnamon

Recipe Steps

Mix all dry ingredients in a bowl.

Next, add all wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots, but don’t overmix.

Fold in the shredded carrots and mix to combine.

Heat a large skillet on medium heat. Lightly spray Smart Balance® cooking spray to coat, and pour 1/4 cup of pancake batter.

When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

To make the maple cream cheese topping, mix all in a medium bowl until smooth. Drizzle over cooked pancakes and serve

Nutrition Facts

Makes 8 servings. 2 pancakes/2 tbsp toppingper serving.

Nutrition Per Serving:
Calories 256
Fat 7 g
Saturated Fat 3 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 3 g
Cholesterol 60 mg
Sodium 417 mg
Carbohydrates 39 g
Dietary Fiber 3 g
Total Sugars 14 g
Protein 9 g