These apple carrot cake pancakes are topped with a maple cream cheese sauce. They’re hearty, warming and perfect for fall.
Here are the foods in every category I can think of that wouldn’t phase me in the least if I never ate them again.
Sweets: candy (like the sugary, corn syrupy kind)
Nut: peanuts (as a nut, not as butter and I know it’s a technically a legume but let’s just pretend it’s not)
Legume: black beans
Apples are just so boring in the realm of fruit.
I’ll give Honeycrisp it’s deserved praise and say it is far superior to the rest but up against a peach, any berry and even a banana I have to say sorry, apple, I’m just not that into you.
The fact that I live in a place that refers to itself as The Big “least favorite of all my fruits” probably adds to my distaste for the state now that I think of it.
That said, it’s apple season and I live with someone who happens to think the exact opposite about the place of the apple in the ranking of fruit (he’s wrong, as usual) so our fridge is full of them.
When the idea of carrot cake pancakes came up, I knew I wanted to make a seasonal variation of them.
And while I’ve been apple bashing for a few paragraphs now, I have to say, they’re really the perfect addition to a hearty carrot cake batter.
They add sweetness and texture that works really well with the carrots and spice. Either that, or my brain is just clouded from the memories of the cream cheese topping.
Because does it even matter what’s underneath when it’s doused in a maple cinnamon cream cheese sauce?
If it is for you though, I think trying a cashew cream sauce using maple syrup, cinnamon and almond milk would be pretty spot on like in the recipe for these paleo carrot cake cookies. I freakin’ love cashew cream, I just never have the foresight to soak nuts overnight. Or, try the vegan cream cheese option from these healthy carrot cake cookies.
And don’t forget this great base recipe for protein pancakes! With 30g of protein per serving, they can’t be beat.
Silk is also non-GMO verified and gluten free, so if you use a gluten free flour (I LOVE Bob’s Red Mill gluten free all-purpose flour), this will work for a gluten free diet.
For the Apple Carrot Cake Pancakes:
- 1 cup flour (all purpose, whole wheat white or gluten free mix)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 egg
- 2 tablespoons brown sugar (coconut sugar or turbinado sugar will also work)
- 1 teaspoon vanilla
- 1 1/4 cup unsweetened almond milk (I use Silk Unsweetened Original Almondmilk)
- 1 cup grated carrot
- 1 cup grated apple
For the Maple Cream Cheese Topping
- 4 ounces room temperature cream cheese
- 1 tablespoon maple syrup
- 1/4 cup unsweetened almond milk
- 1/8 teaspoon cinnamon
For the Apple Carrot Cake Pancakes
- Heat a pancake griddle over medium heat.
- Whisk together the flour, baking powder, salt and spices in a large bowl.
- Beat the egg, sugar and vanilla in a small bowl with a whisk until smooth.
- Add the almond milk and whisk again.
- Add the carrots and apples to the flour mixture, pour the wet ingredients on top and mix until just combined.
- Grease the heated griddle with butter or baking spray.
- Scoop the pancake batter in 1/4 cup measurements onto the griddle, spread into a circle (it will be a hearty batter) and let cook for about 2-3 minutes until edges set and bubbles start to appear. Flip carefully and cook another 1 minute on the other side.
For the Maple Cream Cheese Topping
- Whisk the cream cheese and maple syrup together in a small bowl until combined.
- Add the almond milk and cinnamon and whisk vigorously until smooth.
- Pour the topping over the pancakes and serve.
This conversation is sponsored by Silk. The opinions and text are all mine.