These Carrot Cake Pancakes are a fun and simple breakfast idea. They would be perfect for Easter breakfast! Loaded with carrots, raisins and coconut and topped with a sweet cream cheese drizzle. 

Can you believe Easter is already right around the corner? Whenever Easter is early like it is this year it feels like Spring comes faster – no complaints here! 

Somehow or another, I don’t know all the details, bunnies got tied to Easter and therefore carrots did too because we all believe that bunnies eat carrots and only carrots… this is not true and like I said I don’t know the details of how we came to believe these things. But, carrots = bunnies = Easter, therefore carrots = Easter making these Carrot Cake Pancakes an Easter breakfast idea. 

But what if it wasn’t a bunny, what if it was the Easter Monkey!? And he swung from house to house delivering chocolate covered bananas to all the children… now we all think that is CRAZY, right?! But we think a bunny hopping around filling up children’s Easter baskets with chocolate eggs is totally normal…

I’m just saying that if the Easter Bunny was an Easter Monkey we would be eating banana treats for Easter instead of carrot because bananas = monkeys = Easter…

Anywho… you are lucky that it is not that way or your would be missing out on these Carrot Cake Pancakes 🙂 

The pancakes themselves are actually pretty good for you, they are make with greek yogurt, sweetened with honey and loaded with carrots, raisins and coconut. The toppings… which, let’s be real, are the best part, are not so good for you, but they are optional! The pancakes are topped with a homemade cream cheese drizzle and whipped cream if you so desire 🙂 

Carrot Cake Pancakes

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• Author: Chocolate Covered Cheetah
• Yield: 5-6 1x

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Ingredients

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Pancakes

• 1 cup plain greek yogurt
• 2 large eggs
• 1/4 cup milk
• 1/4 cup honey
• 1 cup shredded carrots
• 1/4 cup shredded coconut
• 1/4 cup raisins
• 1 tsp vanilla extract
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp pumpkin pie spice

Drizzle

• 2oz cream cheese (1/4 brick)
• 3/4 cup confectioners sugar
• 1 tsp vanilla extract
• 1 tbsp milk

Additional Toppings

• Whipped Cream (optional)

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Instructions

Pancakes

1. In a large bowl beat together the yogurt and eggs
2. Add the milk, mix
3. Add the honey, mix
4. Toss in the carrots, coconut and raisins, mix
5. Add the vanilla extract, mix
6. In a small bowl whisk together the flour, baking powder, sea salt and pumpkin pie spice
7. Slowly add the dry ingredients to the wet mixture, mix until fully combined
8. Heat a skillet over medium heat, spray with non-stick cooking spray
9. Measure our 1/3 cup of pancake batter, add to skillet
10. Cook until you can see bubbles start to form, flip, cook about 2 more minutes on the other side
11. Top pancakes with cream cheese drizzle and whipped cream (if desired)

Drizzle

1. In the bowl of an electric mixer fitted with blade attachment, beat the cream cheese
2. Slowly add the confectioners sugar
3. Add the vanilla and whole milk, beat
4. Set Aside

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