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!
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)
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
5 tbsp
Butter*