Carrot Cake Pancakes with a Maple+Earl Grey Cream Cheese Drizzle

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There’s not much to say about these that the pictures don’t cover. They’re delicious and, even better, decently good for you. They’re at least twice as tasty and healthy as their conventional forefathers. The use of almond flour isn’t forced like I see in many recipes, not a last-grasp attempt at replacing or using less grains. Instead it’s an indispensable part of the recipe and, necessary due to the addition of carrots, adds sturdiness the pancakes need to hold their own against any amount of the maple cream cheese drizzle your heart desires.

deargus

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ingredients

makes 4 pancakes

  • 1/4 cup spelt flour (or all purpose, whole wheat pastry flour)
  • 1/4 cup almond meal
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tbsp chopped pecans
  • 1/2 large egg
  • 1 tbsp honey
  • 1/2 cup milk
  • 1/2 tbsp apple cider vinegar
  • 1/2 tsp vanilla
  • 1 cup finely grated carrots
  • 1 tbsp butter or coconut oil for frying
  • optional: a couple twists of your black pepper grinder (I’m a bit of a rebel, yeah. I got disapproving looks from my honey while doing this, but no complaints while eating)
  • optional: garnish with extra carrot, chopped pecans, hemp seeds

Combine the milk with the apple cider vinegar and set aside. In a large bowl, mix all the dry ingredients together. Whisk together the egg, milk and vanilla. Fold into the batter, you don’t want to disrupt the reaction between the baking soda and vinegar too much (it helps build light, fluffy pancakes). Finally, fold in the carrots. Heat a skillet or griddle over medium heat, coat with butter or coconut oil, and add about 1/4 cup of batter per pancake. Flip once the sides are visible set.

Maple Cream Cheese Drizzle: 

  • 8 ounces cream cheese, softened
  • 4 tbsp real maple syrup (grade B works well)
  • 5 tbsp 2% or higher milk
  • 1 tbsp earl grey tea
  • 1 teaspoon vanilla extract
  • 2+ tbsp almond flour (optional)

In a small saucepan, combine the milk and tea; over low heat, until just simmering, steep for 10 minutes. Let cool. Whisk the cream cheese until it is smooth, then add the syrup, cooled milk and vanilla. Add the almond flour to reach your desired consistency. It needs to pour easily while still being stable. This makes quite a bit extra, so halve the recipe if needed, but steeping the tea may prove to be a challenge.

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