Carrot Cake Pancakes (Gluten Free)

Carrot Cake Pancakes (Gluten Free)

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
  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.

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