When I was a kid, my parents once let me put frosting on pancakes. I think it was a special occasion, with frosting left over from someone’s birthday cake, and it was definitely a one-time thing. But after that breakfast, I was ruined. Nothing else could ever compare.
In case you haven’t had the pleasure, let me just tell you right now: pancakes with frosting are the epitome of the good life, the breakfast of hedonists, the ultimate “treat yo’self” meal (Parks & Rec style).
For the carrot cake pancakes:
1/4 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated or ground nutmeg
Pinch of sea salt
3 eggs, separated
3 tablespoons honey
1/2 teaspoon vanilla extract
Whisk together the almond flour, tapioca flour, baking soda, cream of tartar, spices, and salt in a large bowl.
Beat the egg yolks, grated carrots, orange zest, honey and vanilla in a small bowl or two-cup measure.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in any large bowl if you plan to use a hand mixer. Beat on medium-high speed until the whites hold medium peaks (when you lift up the beater, the tip of the peak should fall over while the rest of the peak holds its shape).
Add the egg yolk and carrot mixture to the dry ingredients and mix well. Add a dollop of egg whites to the batter and stir it in to lighten the mixture. Put the rest of the egg whites in the bowl with the batter and carefully fold together with a spatula just until no large streaks of egg whites remain. (It’s important to be patient and to fold instead of stir so the egg whites don’t lose their poof. Check out this tutorial from The Kitchn if you’re unsure about your folding skills.)
Heat a couple of teaspoons of ghee or coconut oil in a small skillet over medium heat (or use two skillets at once so you can cook the pancakes faster). When the pan is hot (a droplet of water should dance vigorously across the surface), add about 1/3 cup of batter, smoothing out the top a tiny bit with a spatula to help it form a circle. Cook for 3-4 minutes, or until bubbles are reaching the surface in the middle of the pancake, and carefully flip (a slotted metal spatula is best for this). Cook for about 2 minutes on the second side, and then transfer to an ovenproof plate and keep warm in the oven. Add additional ghee or oil if the pan looks dry, and cook the remaining batter. You may need to adjust the heat slightly if your pancakes look too dark and/or cook them slightly longer on the first side if they are difficult to flip.
While the pancakes are cooking, make the maple whipped cream cheese. Put all the ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat until smooth.