Carrot Cake Pancakes

Name: Carrot Cake Pancakes with Whipped Brown Sugar-Cream Cheese Frosting
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 pièce(s) Carotte; 28 g Noix de Grenoble, hachées; 2 cs Cassonade; 2 cs Sirop d'érable; 1 cc Cannelle moulue; 1 pièce(s) Fromage à la crème; 150 g Mélange à pâte tout usage; 100 g Tranches de bacon; 5 cs Beurre*

with Whipped Brown Sugar-Cream Cheese Frosting

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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!

Allergènes:

Walnüsse

•Milk

•Hvede

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

/ sert 2 personnes

1 pièce(s)

Carotte

28 g

Noix de Grenoble, hachées

2 cs

Cassonade

2 cs

Sirop d'érable

1 cc

Cannelle moulue

1 pièce(s)

Fromage à la crème

150 g

Mélange à pâte tout usage

100 g

Tranches de bacon

Pas inclus dans votre livraison

5 cs

Beurre*

Informations nutritionnelles

Énergie (kcal)1030 kcal

Graisses66 g

dont saturés32 g

Glucides98 g

dont sucres47 g

Fibres4 g

Protéines14 g

Cholestérol125 mg

Sel1290 mg

Gras Trans2 g

Potassium500 mg

Calcium225 mg

Fer3.5 mg

Ustensiles

•Papier sulfurisé

•Plaque de cuisson

•Râpe à 4 côtés

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Bol à mélanger, moyen

•Petit bol

•Papier aluminium

•Fouet

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.