Carrot Cake Pancakes

Lazy bones.

That's what I feel like.

I'm in a rut.  It's too cold and wet to go outside.  It's too depressing to be inside.

How can a girl lighten her mood?

With pancakes, of course!

Because I love a sweet, flavorful pancake, I decided to do some carrot cake-style pancakes.  It's like breakfast and dessert at the same time, which is perfect for me because I've been too lazy to make breakfast today.  So, it really is going to be breakfast right around dessert time!

They are slightly healthy with the addition of carrots and nuts, but let's be realistic, it's really not health food.  That's probably why it's best served later in the day, when you've gotten all of your errands done for the day and you can settle into something warm and delicious and satisfying.

I've already eaten two, and I've got two more waiting on the table for me.  I've convinced myself to get at least one or two chores done around my house before I indulge.  Again.  As silly as it may sound, I need food motivation to get me through the day today.  I'm dreaming about diving headfirst into these sweet, nutty pancakes.  It will be the perfect end to my lazy rainy Wednesday!














Carrot Cake Pancakes

1 1/2 cups flour
1 1/2 cups milk
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
1/2 cup chopped raisins
1/2 stick butter
1/4 cup sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 egg

Honey Walnut Cream Cheese:

4 oz. cream cheese, room temperature

1/4 cup walnuts, chopped

2 tbsp. honey

Maple Syrup

Whisk all of the ingredients together in a large bowl. 

Heat and grease a griddle to medium heat.  Ladle out a 1/4 cup of the batter onto the griddle at a time. 

When bubbles form around the edges of the pancake (1-2 minutes), flip to the other side and continue cooking until both sides are browned.

In a small bowl, mix together cream cheese, walnuts and honey.

Top pancakes with honey walnut cream cheese and a drizzle of maple syrup.