Carrot Cake Pancakes with Whipped Maple Yogurt Cream Cheese

Prep Time 15

Cook Time 20

Servings small pancakes

4 oz plain cream cheese
½ cup plain whole milk Greek yogurt
2 tbsp maple syrup
Pinch of kosher salt
Other topping ideas: ~ sliced banana, grated carrot, walnuts, coconut, almond butter
* Skip the whip and top with maple syrup and Greek yogurt or just maple syrup and butter.
Note: ~ To keep pancakes warm, heat your oven to the lowest temperature (usually 170F) and add every batch of pancakes to a sheet pan in there.
Note: ~ This will only serve 3 hungry people, so recommend doubling for a larger crowd. Leftovers are always nice!

In a medium microwavable bowl, add the butter and microwave until melted. Whisk in the carrot, milk, yogurt, and egg until totally smooth.
Add the flours, cinnamon, baking soda, salt, and nutmeg and use a rubber spatula to stir/fold until just combined. The batter will be thick (see video). Gently fold in the walnuts, raisins, and coconut until combined.
In a large skillet over medium heat, add enough butter (or oil) to coat the pan (about 1 tbsp). Once melted and hot, use a heaping tablespoon to make little pancakes. They will be thick mounds, so flatten them out slightly. Let cook until golden brown, about 3-4 minutes. Flip and cook for 2-3 more minutes, or until dark golden brown and cooked through in the center. Transfer to a baking sheet to keep warm in the oven (see note). Repeat with remaining batter.
To make the maple cream cheese, add cream cheese to a medium bowl and use an electric beater to beat on high until smooth. Add yogurt, maple and salt and beat again until smooth.
Top pancakes with the maple cream cheese and any extra toppings you want (see topping ideas).

Substitutions:

To make dairy-free, use olive oil and a dairy-free Greek yogurt substitute. If substituting with a different yogurt that might be less thick than Greek, reduce the milk to ⅓ cup and add more if needed. Use an alternative milk (like almond milk).
To make vegan, see above + use a flax egg.
To make gluten-free, substitute both flours with a total of 1 cup of a gluten-free all purpose flour. You could also try doing ¾ cup gluten-free all purpose flour with ¼ cup buckwheat flour.
To make nut-free, skip the walnuts and just add more coconut flakes or raisins (¼ cup worth).

Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.

I like to pop leftover pancakes (fridge or frozen) in the toaster to thaw and crisp up. Top with more whip and toppings!
These are delicious as a snack topped with butter or nut butter.