Carrot Cake Pancakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon grated nutmeg
• 1 1/4 cups buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup peeled and grated carrot
• 2 tablespoons chopped pecans
• 1/4 cup drained diced canned pineapple
• butter or oil, for skillet
• 8 ounces cream cheese (at room temperature)
• 1/2 cup milk
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 200-degrees fahrenheit.
• 2 in a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
• 3 in measuring cup or small bowl, measure out buttermilk. add egg and vanilla; beat until combined.
• 4 add we ingredients to dry ingredients; mix until just combined. the batter should have some small to medium lumps.
• 5 gently fold in grated carrots, pecans and pineapple.
• 6 preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
• 7 using a 1/4 cup measure, scoop batter onto warm skillet. cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
• 8 transfer pancakes to baking sheet; place in oven to keep warm. repeat process with remaining batter, adding more butter or oil to skillet as needed. serve with cream cheese glaze.
• 9 cream cheese glaze: in medium bowl on medium-low speed, beat cream cheese until whipped. add remaining ingredients until smooth. makes 1 cup.