One Bowl Carrot Cake Pancakes with Maple Frosting

Carrot cake is a surprisingly polarizing dish.

Most people either LOVE it or are disgusted by the thought of vegetables in their dessert.

I fall into the former camp, however (in the spirit of current G7 proceedings), I believe this recipe has the power to change even the most vehement carrot cake hater. Unity over the breakfast table!

This recipe makes 4 large cakes, but feel free to double if you’re cooking for a crowd. Additionally, this entire recipe is mixed in a food processor.

INGREDIENTS:

• Pancakes
  • 3-4 large carrots
  • 1 tsp baking soda
  • 1/2 cup whole wheat flour
  • 3 TBS maple syrup
  • 1/2 cup nondairy milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp powdered ginger
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 TBS unsweetened applesauce
  • 1/4 cup walnuts (optional)
  • 1/4 cup raisins (optional)

• Maple frosting
  • 4 TBS nondairy yogurt
  • 1 TBS maple syrup
  • 1 tsp nutmeg

METHOD:

1. Add carrots to food processor first, grating finely. It should measure about 1 cup after minced.
2. Add all other pancake ingredients except for walnuts and raisins and blend until well incorporated.
   

   Shoutout to my roommate for sleeping through this noise at 7:00 AM <3 

3. Remove blade from food processor and mix in optional walnuts and raisins.
4. Preheat a large, lightly oiled skillet on low heat.
5. Using a 1/4 cup measure, portion four cakes onto pan and tamp down slightly. They will be large.
   

   They are ugly now but JUST BE PATIENT.

6. Cook for about 5 minutes each side. While cooking, in small bowl combine all ingredients for frosting.
7. Remove pancakes from heat and frost as desired. Serve with warm maple syrup.
   

   Dessert for breakfast!