When the idea of carrot cake pancakes came up, I knew I wanted to make a seasonal variation of them. And while I’m not the biggest fan of apples, I have to say, they’re really the perfect addition to a hearty carrot cake batter. They add sweetness and texture that works really well with the carrots and spice. Either that, or my brain is just clouded from the memories of the cream cheese topping. Because does it even matter what’s underneath when it’s doused in a maple cinnamon cream cheese sauce?
The pancakes are dairy free thanks to Silk, the topping is obviously not. I’m cool with this as dairy isn’t a thing I have to avoid. If it is for you though, I think trying a cashew cream sauce using maple syrup, cinnamon and almond milk would be pretty spot on. I freakin’ love cashew cream, I just never have the foresight to soak nuts overnight. Silk is also non-GMO verified and gluten free, so if you use a gluten free flour (I LOVE Bob’s Red Mill gluten free all-purpose flour), this will work for a gluten free diet.
For the full recipe head over to Running To The Kitchen.
*For more from Gina, be sure to visit her site Running To The Kitchen.