Carrot Cake Pancakes

By 1For_Him

Ingredients

• TOPPINGS:
• 2 cups pancake mix
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large Eggs
• 1 cup whole milk
• 1 cup finely shredded carrots
• 1/2 cup maple syrup
• 1/8 teaspoon ground cinnamon
• 2/3 cup whipped cream cheese
• 1 tablespoon whole milk
• 1/2 cup chopped walnuts or pecans, toasted
• Finely shredded carrots, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown.

For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.