Gluten-Free Sweet or Savory Carrot Pancakes With Two Toppings

Carrot Pancakes

• 1 1/3 cup gluten-free, all-purpose flour blend (such as Bob's Red Mill)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon cinnamon
• 1/4 cup chopped pecans
• 1/4 cup raisins
• 1 egg
• 2 tablespoons brown sugar
• 1 cup buttermilk
• 2 cups finely shredded carrots
• 1 tablespoon lemon juice

1. Add flour, baking powder, baking soda, cinnamon, lemon zest, pecans, rasins and salt to a large bowl. Stir to combine.
2. In a separate bowl, whisk together egg, buttermilk, sugar and lemon juice. Mix in carrots.
3. Add dry ingredients to carrot mixture, and stir to combine.
4. Butter a griddle over medium heat. Drop 1/3 cup of batter at a time, and cook for approximately two minutes on each side. Serve with cream cheese spread or mint butter.

Cream Cheese and Mint Butter Toppings

• 1/4 cup whipping cream
• 4 ounces cream cheese, softened at room temperature
• 1/2 teaspoon vanilla
• 2 tablespoons sugar
• 1 tablespoon chopped mint
• 4 ounces salted butter at room temperature (alternately, use unsalted butter and 1/4t salt)

1. With electric beaters, whip cream until it forms stiff peaks. Add cream cheese, vanilla and sugar, and beat until smooth.
2. In a separate bowl, mix mint and butter together. Refrigerate for 30 minutes.