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Whole wheat Carrot Cake Pancakes Recipe


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     Whole wheat Carrot Cake Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   2-4
Preptime   30 min

1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 egg
2 tablespoons brown sugar
1 cup buttermilk
1 teaspoon vanilla
1 1/2 cups finely grated carrots
3 tablespoons butter
4 oz cream cheese (Ingredients for syrup)
1/4 cup powdered sugar
4-5 tablespoons milk
1/2 teaspoon vanilla
Dash of cinnamon

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. In a separate bowl whisk together the the egg, sugar, buttermilk, and vanilla. Mix together wet and dry ingredients. Fold in shredded carrots. Heat skillet and melt butter (1 tbs to start) Drop about 1/4 cup or the batter onto a hot skillet you will need to move the batter out a bit as it is thick and won't spread on its own.Then fry until the sides are bubbly and it has browned underneath. Then flip. (about 2 minutes per side)
Beat cream cheese and sugar together. Add in your milk 1 tbs at a time until the mixture has thinned enough to pour. Mix in vanilla and cinnamon.

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