Whole Wheat Carrot Cake Pancakes With Maple Cream Cheese Drizzle

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   ["Maple Cream Cheese Drizzle:

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   In a mixer on medium high heat, combine all ingredients.

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   Mix until smooth and set aside.", "Carrot Cake Pancakes:

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   Sift together dry ingredients.

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   Combine almond milk, eggs, maple syrup and coconut oil.

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   Add almond milk mixture to dry ingredients. Mix to combine fully.

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   Run a knife through your spiraled carrots. Fold carrots into batter.

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   Add water if needed to improve consistency.

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   Melt coconut oil in a pan on medium heat and add your batter to pan in batches.

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    When the center of the pancake begins to bubble, it is ready to flip.

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    Cook other side, checking for a nice golden brown doneness.

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    Top with Maple Cream Cheese Drizzle and enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.