Carrot Cake Pancakes with Cream Cheese Butter


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If bulgur and soy milk (found in any health food store) are not usually in your kitchen cupboard, they will become staple ingredients once you make these pancakes – ideal for a weekend when there’s time for a leisurely breakfast or brunch. – Rabbit Hill Inn, Lower Waterford, Vermont


1/2 cup bulgur (cracked wheat)
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup firmly packed brown sugar
4 teaspoons baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 egg whites
2 cups soy milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1-1/2 cups shredded carrot
1/2 cup chopped walnuts or pecans
Cream Cheese Butter (recipe follows)


Soak the bulgur in 1 cup water for 45 to 60 minutes, then drain. (The larger the grains, the longer it will take; this can be done the night before, but refrigerate after draining.)

Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, allspice, cinnamon, and salt in a large bowl. In a small bowl, beat together the egg whites, soy milk, oil, and vanilla. Fold the wet ingredients into the flour mixture, then fold in the carrot, nuts, and bulgur.

Cook on a lightly greased griddle and serve with Cream Cheese Butter.

Cream Cheese Butter


1/2 cup butter or margarine, softened
1 small package (3 ounces) cream cheese, softened
1/4 cup maple syrup


In a small bowl, beat the butter or margarine, cream cheese, and maple syrup until smooth. For a special effect, we like to put this in a pastry bag and pipe it onto the pancakes.

Cooking & Recipes


Serves 4.

Preparation Method

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