Over the years I've planted many, many bulbs. It's always a total mystery as to what's going to survive the winter and dare to poke up come spring. Yesterday was warm-ish and sunny and I was peepin' around the yard to see how things were going.
Something's happening! Are they daffodils? Crocuses? Tulips? Weeds?? Time will tell.
I'm still on the spring-ish food kick and this past week I made something that would be the PERFECT spring breakfast. Or brunch. Or dessert really. We're also using a major shortcut thanks to my ever-favorite Kodiak Cakes pancake mix.
Carrot Cake Pancakes with Cream Cheese Glaze
1 cup Kodiak Cakes buttermilk pancake mix
2 heaping tablespoons raisins
1/3 cup crushed pineapple, drained
1/2 cup shredded carrot*
1/2 tsp cinnamon
1/2 teaspoon vanilla
1 cup unsweetened milk (I used almond but any type will work)
2 tablespoons finely chopped walnuts (optional)
4 oz cream cheese
1 tablespoon agave nectar, maple syrup, or honey
*I wanted small shreds of carrot so I used the side of my grater.
Heat a nonstick electric griddle to 350 degrees. Whisk together all the ingredients in a large bowl (minus the glaze ingredients) just until combined. Try not to stir too much or too vigorously- this can make the pancakes a little on the tough side. Ladle out batter into four large pancakes (or 8 small ones- who am I to tell you your business?).
When the tops of the pancakes start to show tiny bubbles, flip them over and cook for another few minutes, or until both sides are deep golden brown.
For glaze, place cream cheese in a microwave-safe bowl and cook in increments of 15 seconds, stirring in between. Once it is melted and stir-able, add in the sweetener of choice. Spread evenly over pancakes and serve warm.
I mean COME ON. I don't think I can do any better than this. I love carrot cake. I love cream cheese frosting. I love pancakes. This is the best of all three, while still packing in fiber, a bit of healthy fats thanks to the nuts, and technically yes, some veggies to boot.
Makes 4 large pancakes. Per 1 pancake (plus glaze): 354 calories, 55 grams carbohydrates (including 9 grams fiber), 12 grams fat, 10 grams protein, 135 mg sodium