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Carrot Pancakes with Cream Cheese Spread
From Statesboro Market2Go
<p>An easy and sweet breakfast treat that uses locally grown carrots! Goes well with eggs, coffee, and grits. If you don’t want to do the cream cheese spread, consider topping the pancakes with honey or whipped cream instead. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (modified slightly) (Entered by Ariana Giddens)
Step by Step Instructions
- Combine the flour, pecans, baking powder, cinnamon, salt, and ginger in a bowl. In a separate bowl, combine the egg, brown sugar, milk, carrots, and vanilla, then stir the wet mixture into the dry ingredients.
- Pour the batter onto a hot greased griddle or pan in 1/4 cupfuls. Flip the pancakes over when the tops bubble. Cook until both sides are a golden brown. Serve with toppings and sides of choice.
- For the cream cheese topping: Combine the milk, vanilla, cream cheese and confectioners' sugar in a blender. Transfer it to a small bowl and add the cinnamon. Serve with the pancakes.
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