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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit(s)
Carrot
28 g
Walnuts, chopped
(Contains Walnuts May contain Gluten, Tree nuts, Peanuts, Soy, Milk, Egg, Sulphites, Sesame, Mustard)
2 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
2 tbsp
Maple Syrup
1 tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
1 unit(s)
Cream Cheese
(Contains Milk)
150 g
Breakfast Baking Mix
(Contains Milk, Wheat May contain Barley, Egg, Soy, Tree nuts)
100 g
Bacon Strips
5 tbsp
Butter*