Gluten Free Carrot Cake Pancakes

Take your pancake breakfast to the next level with Gluten Free Carrot Cake Pancakes!  These pancakes have all the flavors of a carrot cake cleverly disguised as breakfast.  The recipe is not difficult and would be a wonderful treat for a special occasion or brunch.  Wouldn’t this be fun for Easter morning?

Yield: 9 pancakes

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Ingredients:

• 240 g. gluten free pancake mix (2 cups)
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. cloves
• 2 eggs
• 1 cup milk (I used 2%)
• 1 cup shredded carrots
• butter, for the griddle

Topping:

• maple syrup
• Cream cheese
• Vanilla Greek yogurt
• ground walnuts
• grated carrots

Preparation:

I used a box grater to shred my carrots on the medium setting.  My grater has a little measuring cup that fits into the bottom, so you can measure as you go.  Be sure to reserve a tablespoon of the carrots for the topping.

To get started, combine the flour, cinnamon, nutmeg and cloves and whisk well.  Then, in a large bowl, whisk together the eggs and milk.  Stir the wet and dry ingredients together and fold in the carrots.

Let the batter rest for 10 minutes while you heat your griddle or skillet.  Spoon the batter by heaping tablespoons, about 2 tablespoons per pancake.

I used my waffle maker to cook the pancakes.  It has a pancake plate with 4 wells.  I heated it to 350º and brushed the wells with butter.

The pancakes are ready to turn when you can easily slide a spatula underneath.  Mine took some time, almost 10 minutes on the first side, and less than 5 minutes for the second side.  Remember, gluten free pancakes and waffles always take longer to cook than regular.

You can poke the pancakes with a toothpick to be sure they’re done, then serve or place them on a rack to cool.

Toppings are optional, but I wanted to echo the carrot cake theme.  So, I mashed together a little cream cheese with vanilla Greek yogurt, then finished with a drizzle of maple syrup and a sprinkle of walnuts and carrots.

Wow that was good!  You probably won’t have any leftover, but if you do, remember they can be frozen and reheated in the toaster or microwave.  I wrapped my leftovers individually in plastic wrap and placed them in a freezer safe bag labelled with the date.  They will keep for a couple of months, but I’m sure they will disappear long before then!

Notes ♪♫ You know I love Better Batter and always tell you how wonderful their flour is.  But did you know they also have mixes?  I used their Gluten Free Pancake and Biscuit Mix in this recipe, and it did not disappoint.  The pancakes are delicious and sure to be enjoyed by your family or your special someone.

Adapted from Taste of Home

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