Savor Breakfast with Carrot Cake Pancakes

Savor Breakfast with Carrot Cake Pancakes

Let's face it, I'm kind of lazy when it comes to breakfast. I think our new oatmeal cups might have been developed just for me (not really, but a girl can dream). Muesli and yogurt. Overnight oats. Fried eggs. These are the kinds of breakfast we eat at my house most days. Recently, I was handed a copy of The New York Times in which Sam Sifton makes a pretty good argument for breakfastand it turns out to also be Bob's favorite admonishment for us: just get up earlier. Get up earlier, make a decent meal for breakfast and enjoy that time together as a family. It's not such a big ask, really. Make breakfast into an event, instead of an afterthought. These pancakes are a perfect way to turn breakfast into something worth savoring. They really don't take much time and deliver whole grains and veggies in a delicious pancake package. Everyone will enjoy them and you get to be a hero. Make a double batch and enjoy pancakes throughout the week without much effort on your part. If you don't want to serve something quite this decadent, skip the cream cheese frosting. No one will ever know and these are still delicious with maple syrup.

7 Grain Carrot Cake Pancakes

Prep Time: 20 minutes |Cook Time: 15 minutes |Makes 4 servings Pancakes:
  • 1 cup Milk
  • 1 Egg
  • 1 Tbsp Oil
  • 1 1/2 cups Organic 7 Grain Pancake Mix
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 3/4 cup Carrots finely shredded (about 1 large)
  • 1/4 cup Golden Raisins
  • 1/4 cup Walnuts chopped
Cream Cheese Frosting:
  • 8 oz Cream Cheese soft
  • 1/4 cup Sour Cream
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Powdered Sugar sifted
For pancakes, whisk together milk, egg, and oil, then mix in Bobs Red Mill 7 Grain Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins, and walnuts. Preheat a nonstick skillet to medium-high heat (about 350F). Using a cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4-5 minutes on the second side. Keep warm in a 200F oven. Serve with cream cheese frosting. For frosting, mix together softened cream cheese, sour cream, and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.
Bob's Red Mill
March 01 2016

Comments