Raspberry Carrot Cake Pancakes

These Raspberry Carrot Cake Pancakes are a delightful twist on the classic carrot cake, combining the sweetness of raspberries with the spiced warmth of carrot cake flavors. The pancakes are fluffy, moist, and perfectly spiced, topped with a cream cheese drizzle to complete the breakfast or brunch experience. These pancakes are sure to impress your guests or make for a special morning treat.

Why You’ll Love This Recipe

1. Unique Flavor Combination: The blend of carrots, spices, and raspberries gives these pancakes a deliciously unique flavor profile.
2. Light and Fluffy: Despite the hearty ingredients, these pancakes are light, airy, and perfectly moist.
3. Perfect for Brunch: The perfect indulgent dish for a weekend brunch or a special occasion.
4. Cream Cheese Drizzle: The creamy drizzle adds a tangy sweetness that perfectly complements the warm pancakes.

Ingredients

For the Pancakes

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup grated carrots
• 1/4 cup raspberries (fresh or frozen)
• 1 tsp vanilla extract
• 2 tbsp melted butter or oil
• 2 tbsp brown sugar or maple syrup

For the Cream Cheese Drizzle

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk or cream (to reach desired consistency)

Instructions

Step 1: Prepare the Pancake Batter

1. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk the eggs, milk, vanilla extract, melted butter, and brown sugar or maple syrup.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
4. Gently fold in the grated carrots and raspberries, taking care not to crush the raspberries too much.

Step 2: Cook the Pancakes

1. Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil.
2. Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook until small bubbles appear on the surface, and the edges begin to look set, about 2–3 minutes.
3. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
4. Remove the pancakes from the griddle and keep warm while you cook the remaining pancakes.

Step 3: Make the Cream Cheese Drizzle

1. In a small bowl, beat the softened cream cheese until smooth.
2. Gradually add the powdered sugar, vanilla extract, and milk or cream, stirring until smooth and pourable. Adjust the milk to achieve your desired consistency.
3. Set aside.

Step 4: Serve

1. Stack the pancakes on a plate and drizzle with the cream cheese sauce.
2. Garnish with additional raspberries or a sprinkle of cinnamon if desired.
3. Serve immediately and enjoy!

Nutrition Facts

Serving Size: 1 pancake (without cream cheese drizzle)

• Calories: ~160
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 180mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 4g

FAQ

1. Can I make these pancakes ahead of time?
   Yes, you can prepare the pancake batter the night before and store it in the fridge for up to 24 hours. Just stir the batter gently before cooking.
2. Can I use a different fruit instead of raspberries?
   Yes! You can substitute raspberries with blueberries, chopped strawberries, or even diced apples for a different twist.
3. How should I store leftovers?
   Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet before serving.
4. Can I freeze these pancakes?
   Yes, these pancakes freeze well. After they have cooled, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag and store for up to 1 month. Reheat in the microwave or toaster.
5. Can I make these pancakes gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for better texture.
6. Can I use a different sweetener in place of brown sugar or maple syrup?
   Yes, you can use honey, agave syrup, or a sugar substitute like stevia or monk fruit sweetener.
7. Can I make these pancakes dairy-free?
   Absolutely! Use non-dairy milk (such as almond milk or coconut milk) and substitute the cream cheese drizzle with a dairy-free option like coconut cream.
8. What drink pairs well with these pancakes?
   These pancakes pair beautifully with a cup of hot coffee, chai tea, or a fresh glass of orange juice.

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