Carrot Cake Almond Pancakes (Recipe)
Posted on : April 9th, 2020
Looking for something fun for breakfast? This recipe for Carrot Cake Almond Pancakes with Strawberry Cream Cheese fruit sauce should do the trick! It was created by Emily Richards, cookbook author of Get in the Kitchen and COOK for the Almond Board of California.
Carrot Cake Almond Pancakes
Ingredients:
- 1 1/2 cups whole wheat flour
- 1/2 cup ground almonds
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- Pinch fresh ground nutmeg
- 1 2/3 cups vanilla almond milk
- 1 egg
- 2 tbsp canola oil
- 1 cup grated carrots
- 1/4 cup golden raisins
Cream Cheese Yogurt Drizzle:
- 1/4 cup 0% Greek yogurt
- 2 tbsp light cream cheese, softened
- 4 tbsp vanilla almond milk
- 1/2 cup diced fresh strawberries
- 2 cups quartered fresh strawberries
Preparation:
- In a large bowl, whisk together whole wheat flour, almonds, sugar, baking powder, cinnamon and nutmeg; set aside.
- In another bowl, whisk together almond milk, egg and canola oil. Pour over flour mixture and stir until smooth. Stir in carrots and raisins.
- Heat non-stick griddle or large non-stick skillet over medium heat. Ladle 1/4 cup of the batter onto griddle. Cook for about 2 minutes or until bubbles appear on top. Using spatula, flip pancake and cook another 1 minute or until golden.
- Repeat with remaining batter. (Alternatively, use 1/8 cup measure to make smaller pancakes)
- Make Cream Cheese Yogurt Drizzle: In a bowl, using an electric hand mixer, beat together yogurt, cream cheese and almond milk until smooth and runny. Stir in diced strawberries. Spoon drizzle over pancakes and top with quartered berries.
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