SerpApi.Org
Category: Cakes & Baking
For 8 pancakes
- Carrots 150 g (da pulire)
- Philadelphia cream cheese 120 g Light
- Oat flour 90 g
- Sugar 30 g
- Eggs 1
- Egg whites 1
- Baking powder 8 g
For the frosting
- Philadelphia cream cheese 90 g Light
- Powdered sugar 10 g
- Orange peel q.b.
For cooking
- Sunflower seed oil q.b.
For garnish
- Dark chocolate 20 g riccioli
- Almond slices 20 g
- Orange peel q.b.
Preparation
To prepare the carrot pancakes with cream cheese spread, start with the cream: place the Philadelphia Light spreadable cream cheese in a bowl (1) together with the powdered sugar (2) and the grated orange zest (3).
Stir with a rubber spatula (4) until you obtain a smooth, homogeneous cream (5). Refrigerate and set aside. Now prepare the pancakes: peel the carrots and cut about 1 cup (125 g; about 4.4 oz) into chunks (6).
Transfer the carrots to a food processor (7), then add the Philadelphia Light spreadable cream cheese (8) and the whole egg (9).
Add the egg white as well (10) and blend to combine everything. At this point incorporate the oat flour (11) and the sugar (12) into the mixture.
Add the baking powder (13) and blend again until you obtain a smooth, homogeneous batter (14). Move on to cooking: heat a nonstick skillet and grease it using a paper towel dipped in vegetable oil (15).
Place a scant 2 tablespoons of batter in the center of the pan (16) and gently spread it with the back of the spoon (if the pan is large enough, you can cook more pancakes at once). Cook over medium-low heat until small bubbles appear on the surface, then flip them with the help of a spatula (17). Cook the pancakes on the other side until golden (18). Lightly oil the pan again each time you add batter to cook the remaining pancakes.
As they are cooked, stack the pancakes on a plate (19). Spread the frosting over the surface of the top pancake (20), then garnish with the chocolate curls (21).
Finish with the almond flakes (22) and the grated orange zest (23). Your carrot pancakes with cream cheese spread are ready to be served (24)!
Storage
It is recommended to enjoy the carrot pancakes with cream cheese spread immediately.
The pancakes can be stored in the refrigerator for up to 2 days and reheated in a skillet before serving.
Tip
If desired, you can flavor the carrot pancake batter with a pinch of cinnamon or ginger.
