2cupsshredded carrotsthis was at least 6 medium size carrots
8ouncescream cheeseroom temperature
1/2 - 3/4cupmaple syrup
Whisk together the flour, baking powder and spices in a small bowl. Mix the milk, eggs and sugar in a larger bowl. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix.
Heat the griddle or skillet and melt just a bit of butter in it. Pour the batter onto the griddle in 1/4 cup increments. Cook carefully on medium/high heat, just until the surface starts to bubble. Flip the pancakes carefully and then cook until the other side is golden brown.
Mix together the cream cheese and 1/2 cup of syrup. Whisk well and continue to slowly add syrup until the mixture is the thickness that you prefer. I wanted to be able to pour ours. As a result, I added the higher amount of syrup to the cream cheese.
Stack your pancakes on a plate and drizzle with maple cream cheese syrup. Enjoy!
Carrot Cake Pancakes with Maple Cream Cheese Syrup https://barefeetinthekitchen.com/carrot-cake-pancakes-with-maple-crea/