You guys, we took two of the best things ever and put them together. We think, by definition, that makes these carrot cake pancakes we developed exclusively for Grimmway Farms the best thing ever. Even the biggest skeptics in our test kitchen were sold on the rich, decadent dessert-like breakfast we’d cooked up.
Breakfast is, without a doubt, our favorite meal at DietsInReview.com. It should, frankly, be everyone’s favorite meal. We think we have more fun with it than most, as we show off in our Baker’s Dozen eCookbook, featuring 13 healthier breakfast and brunch recipes. And the pancake is our pièce de résistance.
Of course we used Grimmway Farms baby carrots to make these bad boys. Are there even other carrots out there? We grated them the easiest way there is to grate a baby carrot – running them through the food processor. We also minced a fresh pineapple to add sweetness to our pancakes because, unless you look really close, you won’t realize there isn’t any added sugar in this recipe!
Coconut milk, vanilla, and whole wheat flour help maintain their nutritional worth, but also make these pancakes vegan friendly. No one has to know they’re vegan unless you tell them, but the picky eaters won’t even know the difference!
After these little pancakes toast up to a perfect crispy edged, chewy in the middle, breakfast creation, we add a schmear of cream cheese, a scattering of walnuts, and a thick drizzle of honey to the top. You won’t be able to make or eat these fast enough and we promise they’ll become a more exciting part of your Saturday morning rotation than your regular ‘ole buttermilk pancake.
Get the full Carrot Cake Pancakes Recipe at Grimmway Farms!
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Recipe by Brandi Koskie and Dana Shultz; images by Kacy Meinecke