2 cups chopped carrots
1 ¼ cups milk
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons vegetable oil
Cream Cheese Frosting
½ cup cream cheese, room temperature
2 tablespoons granulated sugar
1 teaspoons vanilla extract
¼ cup heavy cream
In a blender add in chopped carrots and pulse until fine.
To the carrots, add the milk, vanilla, egg and pulse until well blended and the mixture turns orange. The mixture will get thick.
In a large bowl mix together the flour, brown sugar, baking powder, cinnamon and salt.
Add the carrot mixture and oil to dry ingredients and stir to combine, being careful to not over-mix, so your pancakes don’t become flat or tough.
Heat a griddle to medium heat. When griddle is hot, add a little butter.
Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
Flip pancake and cook 1 to 2 minutes on second side.
For the Cream Cheese Frosting:
Place the cream cheese, sugar and vanilla in the bowl of your stand mixer or hand mixer and beat until the cream cheese is smooth.
Add in the cream and continue to beat until the mix thickens, around 2 minutes.
Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, serve with toasted walnuts, or candied carrot ribbons, or even syrup too, if preferred!