Carrot Cake Pancakes w. Pineapple + Coconut

I know. Two pancake recipes in one month is out of control. I’ve been having a lot of fun with dessert-izing (not a word but it should be) breakfasts lately and in fact, I’m developing a fun little “apple pie” breakfast recipe that should be making its appearance on the blog soon. I made these carrot cake pancakes a few days ago and they were absolutely delish. I don’t know about you guys but I love my carrot cake loaded with the likes of pineapple, nuts, and coconut. Nothing stopped me from replicating that with these pancakes which btw, are also topped with a heavy smear of cream cheese spread. MMM. I’m not going to try to fool you into believing these are healthy pancakes that would be great for a diet. ‘Cause they’re not. They’re not unhealthy but they’re definitely a splurge because we all need a splurge every now and then. We drizzled a little bit of maple syrup over top but you can eat them plain if you prefer.

CARROT CAKE PANCAKES
Yield: ~10 pancakes

INGREDIENTS
1 c packed shredded carrots
4 T crushed pineapple
1/2 c shredded coconut
4 T chopped walnuts
2 egg, whisked
5 T butter, melted
1 c milk
4 tsp vanilla

2 c flour
1 tsp salt
3 tsp baking powder
2 T brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger

8 oz cream cheese
4 T powdered sugar
2 T butter

DIRECTIONS
In a large bowl, mix together carrots, pineapple, coconut, walnuts, eggs, butter, milk, and vanilla.

In a separate bowl, whisk together flour, salt, baking powder, brown sugar, cinnamon, nutmeg, and ginger. Add to the wet ingredients above. Mix together until well incorporated.

Heat 1 T butter in a skillet on medium-low heat (butter should be only slightly sizzling). Measure out 1/4 c of batter and add to skillet. Cook about 2 minutes per side or until cooked through.

In a small bowl, whip together cream cheese, sugar and butter. Serve with pancakes.

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