- 1 cup butter milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup shredded unsweetened coconut
- ¼ cup chopped pecans
- 1 egg
- 1 cup pureed carrots
- ½ cup crushed pineapple (drained)
- 2 tablespoons melted butter or coconut oil
Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 4 ounces butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Milk to thin
For the Pancakes:
Combine the flour, baking soda, baking powder, salt, cinnamon, pecans and coconut in a bowl.
In another bowl, combine the carrots, milk, egg, butter or oil and pineapple. Mix well and whisk the carrot mixture into the dry ingredients until everything is just combined.
Heat a large skillet over medium heat and grease the pan with vegetable or coconut oil. When the pan is hot, ladle about a ¼ cup of the batter into the pan for each pancake. When the pancake starts to bubble on top, about 3 minutes, use a spatula and flip. Cook it for another 3 minutes or until the pancake is browned and cooked through. Continue with the remaining batter. Top the pancakes with the cream cheese glaze or maple syrup.
For the Glaze:
Combine the cream cheese, butter, sugar and vanilla using an electric mixer. Add just enough milk to create a thick glaze.