It’s Easter! And it’s Sunday which means pancakes in the Roisum household. In order to keep things fun and festive, I decided to put a twist to our Sunday pancake repertoire and up the ante with the wonderful flavors of carrot cake.
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Classic carrot cake spices like cinnamon, nutmeg, and ginger are shining alongside grated carrots and walnuts transforming these pancakes into an indulgence you have got to try for yourself.
Topped with a pat of butter, a drizzle of cream cheese frosting and dripping with maple syrup. Oh and don’t forget the walnuts!
I am pretty sure you and your family won’t be able to resist having stack of these. Nope, there’s not a doubt in my mind.
You may want to make a double batch, especially if you’re feeding a crowd. These pancakes freeze well, just in case you do have some leftovers.
Purple Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Walnuts
Yields: approximately 10-12 pancakes
For the Pancakes:
1 1/2 cups gluten free all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon finely grated orange zest, optional
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup milk
2 egg, separated
1 teaspoon vanilla extract
3 tablespoons butter, melted
3 medium purple carrots (if you can’t find purple carrots use orange carrots)
1/4 cup finely chopped toasted walnuts, plus more for garnish
For the Maple-Cream Drizzle:
8 ounces softened cream cheese
1/2 cup pure maple syrup
4 tablespoons butter
For the pancakes:
Using a box grater, grate carrots and then pat dry to remove excess moisture. Set aside.
In a large bowl, sift flour. Add baking powder, baking soda, sugar, salt, cinnamon, ginger, and nutmeg. Whisk dry ingredients to incorporate.
Separate egg whites and yolks. To a medium bowl add egg yolks and stir. Add milk, vanilla, cooled melted butter. Whisk to incorporate.
In separate bowl, whisk egg whites until frothy.
Pour your wet ingredients (except egg white) into your dry ingredients and mix until just combined. Fold in grated carrots and walnuts. Fold in egg whites.
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the batter on the griddle in 1/4 cup measures.
Flip when “the bubbles” appear on the surface. Cook until nice and golden brown on both sides. Continue until all of your batter is used up.
For the Maple-Cream Drizzle:
Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts. Enjoy!