Carrot Cake Pancakes (Gluten Free)

Spice up your weekend breakfast with this delectable dish.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings 4servings
Prep Time 20minutes
Cook Time 15minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 4.75
You:
Rate this recipe!
Servings 4servings
Prep Time 20minutes
Cook Time 15minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cream Cheese Frosting
  1. For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.
Pancakes
  1. For pancakes, whisk together milk, egg and oil then mix in Bob’s Red Mill Gluten Free Pancake Mix, cinnamon and nutmeg. Fold in shredded carrots, raisins and walnuts.
  2. Preheat a non-stick skillet to medium-high heat (about 350°F). Using a ¼ cup scoop, portion the batter onto the preheated skillet and bake until the edges are set and bubbles begin to appear on the top surface, about 5 minutes. Flip and continue to cook for another 4 – 5 minutes on the second side. Keep warm in a 200°F oven. Serve with cream cheese frosting.
Products Used in this Recipe
Recipe Comments

One thought on “Carrot Cake Pancakes (Gluten Free)

Recipe Comments

Your email address will not be published. Required fields are marked *