Carrot Cake Pancakes with Nutty Cream Cheese Spread

I made these for dinner yesterday (we enjoy breakfast for dinner about once a week). Everyone who tried them loved them. They were so good but not so sweet that they tasted desserty. Happy breakfast!


1 1/4 cups wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cups finely grated carrots
1 teaspoon vanilla
1/2 cup chopped pecans

Cream Cheese Spread:

4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans

Combine egg, brown sugar, milk, carrots, and vanilla. Mix well. Add dry ingredients. Cook like regular pancakes. Be sure to use cooking spray.

To make the cream cheese spread, mix ingredients with a mixer. Spread cream cheese mixture onto pancakes. A little goes a long way. Have a great day!