Carrot Cake Pancakes
with Cream Cheese Glaze & Candied Ginger
Warm spice, fresh carrots, bold candied ginger, and tangy cream cheese turn a dessert favorite into a wholesome start to the day.
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INGREDIENTS
- 1 2/3 cups all-purpose flour
- 3 tbsp baking powder
- 1/3 cup turbinado sugar
- 1 tsp ground cinnamon
- 5.5 oz coconut milk
- 1 carrot, peeled and grated
- 1/2 cup walnuts
- 2 oz Treeline® Dairy-Free Cream Cheese
- 1 tbsp agave
- 1 oz crystallized ginger, minced
- 1 tbsp vegetable oil*
- Salt*
- 1 1/4 cups non-dairy milk*
- *Not included
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INSTRUCTIONS
Combine flour, baking powder, sugar, cinnamon, coconut milk, non-dairy milk, and ¼ tsp salt in large bowl and whisk batter. Fold in carrot and walnuts. (TIP: If coconut milk is not completely liquid before adding, let it sit at room temperature until liquid or add to a heatproof bowl and microwave for 30 seconds.)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-low heat. Using ¼-cup measuring cup, add batter and cook pancakes, 3 to 4 at a time, until golden brown, 3 to 5 minutes per side. Add more oil as needed.
Combine cream cheese, agave, 2 tbsp warm water, and a pinch of salt in small bowl and stir. Divide carrot cake pancakes between 4 plates and drizzle with cream cheese glaze. Sprinkle with candied ginger.
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