Carrot Cake Pancakes
15 Minutes • 6 Thick Pancakes
Your mornings will be hopping with these sinfully delicious Carrot Cake Pancakes. Think classic carrot cake, but make it hot, fluffy, and stacked. With a teasing touch of cinnamon and a naughty cream cheese drizzle, every bite will leave you feeling ohhh so grate-ful.
What you need
- 1 1/2 cup Vava Vanilla Dilettoso Mix
- 1 tsp of ground cinnamon
- 1/3 cup nut milk
- 2 whole eggs
- 1/2 cup of unsweetened applesauce
- 2 tbsp of crushed pecans
- 2 tbsp of raisins
- 1 cup of shredded carrots
- Extra Toppings: Whipped Cream, Crushed Pecans, Dust of Ground Cinnamon, Raisins, Sugar-Free Maple Syrup
Hot Hot Hot
How to do it
- MIX Dilettoso Vava Vanilla Pancakes & More with cinnamon powder, raisins and pecans.
- ADD in the applesauce, eggs and unsweetened almond milk. Mix until fully incorporated.
- STIR in the carrots.
- HEAT your skillet or griddle, grease with cooking oil of choice if necessary.
- POUR batter onto a skillet to make pancakes.
- REMOVE pancakes from the skillet.
- SERVE your pancakes and add your toppings.
- ENJOY!
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
California is the largest producer of carrots in the United States. Within the U.S., California is credited with producing more than 85% of all carrot crops in the country.
