Whole Wheat Carrot Cake Pancakes with Maple Cream Cheese Drizzle

Whole Wheat Carrot Cake Pancakes with Maple Cream Cheese Drizzle

These pancakes have a little bit of a naughty and nice thing going on. And sometimes, you just deserve it. Hold the drizzle and you are in a whole lot of heaven with the pancakes on their own as well as a 100% dairy-free version. But it’s the drizzle that sets these things over the top and I can guarantee you really don’t want to be holding the drizzle once you’ve tried it!

If you’re one of those who has trouble getting your young ones to put anything veggie-like down their gullets, then I challenge you to give this one a try. This recipe is refined sugar free (sweetened completely with maple syrup) and white flour free to boot! Made with whole wheat flour and 2 cups of carrots – yes, 2! – and a healthy heaping of coconut oil. Makes mouth and the rest of the body happy! These pancakes taste just like an amazing spiced and frosted carrot cake!

I used my SpiraLife vegetable spiralizer to spiral up the carrots in batches. I did not want the spirals to get too long so I allowed them to break by removing the carrot every couple of turns which helped to cut them short.

Mix up a batch of these on the weekend for the whole family. Or make a double batch and freeze some for later. They do well frozen and reheated in the toaster oven. Simple whip up the batter, make all the pancakes then spread the leftovers pancakes out on a small parchment or wax paper lined baking sheet. Be careful not to overlap the pancakes or they may stick together. Once frozen, stack the pancakes together in a plastic, ziplock freezer bag separated by squares of parchment. Save the leftover drizzle in an airtight container in the fridge.

Enjoy one of our other SpiraLife-inspired breakfast-y favorites Garden Harvest Banana Bread made with spiraled zucchini and carrots. Also, check out our spiralizer videos for how-tos on spiraling, prepping veggies and more! Have fun!

Whole Wheat Carrot Cake Pancakes with Maple Cream Cheese Drizzle
These delicious pancakes have a little bit of naughty and a little bit of nice going on with the wholesome pancakes and the oh-so-scrumptious drizzle. Enjoy!
  • Maple Cream Cheese Drizzle:
  • 8 ounces cream cheese, softened
  • ½ cup maple syrup
  • ½ cup heavy cream
  • Carrot Cake Pancakes:
  • 1½ cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of allspice
  • 1 cup almond milk
  • 2 eggs, beaten
  • 4 tablespoons maple syrup
  • 4 tablespoons coconut oil, melted
  • 2 cups carrots, spiraled
  • 2-3 tablespoons water (optional)
  • 1-2 tablespoons coconut oil, for frying
  1. Maple Cream Cheese Drizzle:
  2. In a mixer on medium high heat, combine all ingredients.
  3. Mix until smooth and set aside.
  4. Carrot Cake Pancakes:
  5. Sift together dry ingredients.
  6. Combine almond milk, eggs, maple syrup and coconut oil.
  7. Add almond milk mixture to dry ingredients. Mix to combine fully.
  8. Run a knife through your spiraled carrots. Fold carrots into batter.
  9. Add water if needed to improve consistency.
  10. Melt coconut oil in a pan on medium heat and add your batter to pan in batches.
  11. When the center of the pancake begins to bubble, it is ready to flip.
  12. Cook other side, checking for a nice golden brown doneness.
  13. Top with Maple Cream Cheese Drizzle and enjoy!


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