Do you eat vegetables for breakfast? Personally, I crave sweeter, nuttier, or fruitier options when I wake up, like a bagel with peanut butter and fruity yogurt on the side, or oatmeal with fruit and almond butter. Occasionally I’ll have an egg panini or savory oatmeal (spinach/cheese/poached egg), but never without a side of fruit or a fruit smoothie.
Because of my sweet tooth, I often miss out on the extra serving of nutrient-rich vegetables I could be getting in the morning. That’s where these pancakes come in. They pack in nearly a whole serving of carrots, are 100% whole grain, and are free of added oils and refined sugars. Plus, they are some of the most DELICIOUS pancakes I’ve ever had, healthy or not. The texture is unbelievable–fluffy and moist, with a little chew from the raisins, crunch from the walnuts, and creaminess from the glaze. With cinnamon, nutmeg, ginger, vanilla, and maple, the flavor is amazing too! Add on the aroma from the glossy roasted walnuts, and I’m in pancake heaven.
Carrot Cake Pancakes with Maple Cream Cheese Glaze
Serves 2 (4 large pancakes)
For the pancakes:
- 128 g carrots (about 12 4-in sticks, or 2 large shaved carrots)
- 2 egg whites (or 1 whole egg)
- 1/2 cup milk
- 3 Tbsp plain Greek yogurt
- 1/2 tsp vanilla extract
- 86 g white whole wheat flour
- 1 tsp baking powder
- 4 packets stevia (or equivalent)
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 Tbsp raisins
Using the shredding attachment of a food processor, shred the carrots in batches. (Do not remove from bowl of food processor.) When the carrots are shredded, switch to the processing attachment. Then add to the bowl egg whites, milk, yogurt, and vanilla. Pulse until thoroughly combined.
In a separate mixing bowl, combine flour, baking powder, sweetener, and spices. Mix well, then stir in raisins. Pour wet mixture into dry mixture and gently stir to combine. Heat a large nonstick skillet/griddle over medium heat. (Coat with oil or butter if necessary). Pour the batter onto the skillet, forming 2 large pancakes and using 1/2 the batter. Cook until bubbly, then flip and cook until golden on each side. Repeat with remaining batter.
For the maple cream cheese glaze:
- 2-4 Tbsp reduced fat cream cheese*
- 1-2 Tbsp maple syrup*
- 1/2 tsp vanilla extract
- light sprinkle cinnamon
Combine all ingredients in a small microwave-safe bowl. Heat 10-12 seconds, then stir until smooth. (Yep, that’s it!)
*Use the larger amounts for a little extra
Meanwhile, toast a small handful of walnuts (either in the toaster oven at 400º or in the skillet beside the pancakes) until shiny and fragrant; remove and chop.
Divide the pancakes between two plates, drizzle/spread the glaze on top, then sprinkle with chopped walnuts. Serve with a side of fruit if desired, and enjoy your beautiful, wholesome, filling, and mouthwatering breakfast.