Carrot Cake Pancakes

Carrot Cake Pancakes

Name: Carrot Cake Pancakes with Whipped Brown Sugar-Cream Cheese Frosting
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Carrot; 28 g Walnuts, chopped; 2 tbsp Brown Sugar; 2 tbsp Maple Syrup; 1 tsp Ground Cinnamon; 1 unit(s) Cream Cheese; 150 g Breakfast Baking Mix; 100 g Bacon Strips; 5 tbsp Butter*

with Whipped Brown Sugar-Cream Cheese Frosting

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What's better than carrot cake? Getting to eat it for breakfast of course! These carrot cake pancakes are soft and fluffy with a hint of cinnamon and plenty of whipped brown sugar-cream cheese frosting to top!

Allergens:

Walnuts

•Milk

•Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Carrot

28 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp

Brown Sugar

2 tbsp

Maple Syrup

1 tsp

Ground Cinnamon

1 unit(s)

Cream Cheese

(Contains Milk)

150 g

Breakfast Baking Mix

(Contains Wheat, Milk)

100 g

Bacon Strips

Not included in your delivery

5 tbsp

Butter*

Nutrition Values

Calories750 kcal

Fat63 g

Saturated Fat30 g

Carbohydrate40 g

Sugar33 g

Dietary Fiber3 g

Protein10 g

Cholesterol125 mg

Sodium450 mg

Trans Fat2 g

Potassium400 mg

Calcium125 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Box Grater

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Bowl

•Aluminum Foil

•Whisk

Instructions

Peel, then grate carrot. Measure 1 cup loosely packed carrot, then set aside.
Arrange bacon strips in a single layer on a parchment-lined baking sheet.
Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
When bacon is done, transfer to a paper-towel lined plate.

Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Meanwhile, combine Breakfast Baking Mix, cinnamon and 3/4 cup water in a medium bowl, then whisk until smooth. Stir in 1 cup grated carrots until combined.

Heat the same large non-stick pan over medium heat.
When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. (NOTE: Do not use softened butter for this step.)
When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
Transfer pancakes to a plate, then cover with foil to keep warm.
Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.

Combine 2 tbsp softened butter and brown sugar in a medium bowl until smooth. Add cream cheese, then beat using a whisk or an electric hand mixer until smooth and fluffy, 2-3 min.
Divide carrot cake pancakes between plates then top with whipped brown sugar frosting. Sprinkle toasted walnuts over top. Drizzle maple syrup over pancakes, if desired.
Serve bacon alongside.