Spice up your weekend breakfast with this delectable dish.
Servings
4 servings
Prep time
20 minutes
Cook time
15 minutes
Passive time
n/a
Ingredients
Pancakes
1 cup
Milk
1
Egg
1 Tbsp
Oil
1-1/2 cups
Gluten Free Pancake Mix
1 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
3/4 cup
Carrot
finely shredded (about 1 large)
1/4 cup
Golden Raisins
1/4 cup
Chopped Walnuts
Cream Cheese Frosting
8 oz
Cream Cheese
soft
1/4 cup
Sour Cream
1/2 tsp
Vanilla Extract
3/4 cup
Powdered Sugar
Instructions
Cream Cheese Frosting
For frosting, mix together softened cream cheese, sour cream and vanilla until smooth. Add sifted powdered sugar and mix thoroughly. Set aside.
Pancakes
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.
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.