These desert-inspired pancakes are the perfect car camping or rest day treat, or a great way to slow down your morning and fuel up for the day ahead. Makes 6 pancakes.
2 cups just add water pancake mix
1 tsp cinnamon
1 tsp ground cloves
½ teaspoon nutmeg
¾ cup of finely grated carrots, or 2 medium carrots
2 Tbsp ghee or oil for cooking
Pecan Maple Cream Cheese Syrup
2 teaspoons butter or ghee
¼ cup of pecans or walnuts
1 cup maple syrup
1 teaspoon cinnamon
¼ cup cream cheese, or ½ cup cream cheese powder*
In a reusable silicone bag, combine pancake mix, cinnamon, ground cloves, and nutmeg. Pack carrots and oil separately; if you’re making these on the first or second day of your trip, you can grate the carrots ahead of time. For longer trips, pack whole carrots. Store syrup ingredients in individual containers.
Place a skillet and oil or ghee over low to medium heat. Add water to pancake mix according to the package’s instructions. Add in shredded carrots and mix well until all ingredients are fully incorporated. Pour batter into the hot skillet and cook until bubbles start to form on the surface and the edges appear dry, 1 to 2 minutes. Flip and cook for another 2 to 3 minutes. Remove pancakes from heat.
Wipe out your skillet. Add butter or ghee and pecans and cook for 2 to 3 minutes. Add in cinnamon and maple syrup, mix together well. If using cream cheese powder, rehydrate it with 2 Tbsp water. Add cream cheese to skillet and stir together until fully combined. The syrup should resemble a caramel sauce in texture. Remove from heat and pour on your amazing pancakes. Enjoy! You did that!
*For chilly overnights or car camping trips, opt for fresh cream cheese, which will give your sauce a rich, caramel consistency. Cream cheese powder is a suitable substitute for longer backpacking trips, but your sauce will be thinner. You can also use shelf-stable cream cheese frosting—just reduce the amount of maple syrup to reach a desired sweetness.