¼cupheavy creammore or less to desired consistency
Make the pancakes:
In a small bowl, whisk together the flour, salt, baking powder and cinnamon. Set aside.
In a larger bowl, mix together the sugar, oil, egg and milk.
Add in the carrots and coconut and mix well.
Pour the flour mixture into the wet ingredients. Mix just until combined.
Melt butter in a skillet on the stovetop or on a griddle to 350-375º Fahrenheit.
Fry each pancake until it is puffy and bubbly, then turn to brown on the other side.
Make the cream cheese glaze:
Use a hand mixer to cream together the butter and cream cheese until smooth.
Add the powdered sugar and vanilla extract. Mix well, scraping the sides of the bowl as needed.
Add heavy cream as desired, until you reach the spreading or drizzling consistency you'd like.
Drizzle the glaze over the pancakes. Sprinkle with pecans.
Store any leftovers in an airtight container in the refrigerator.
The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**