Gluten-Free Sweet or Savory Carrot Pancakes With Two Toppings

By First We Eat
April 10, 2012
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Author Notes:

These pancakes are equally at home on the dinner table or the breakfast buffet. You can eat them carrot cake style with a sweet cream cheese spread, or capitalize on more savory flavors with mint butter.

First We Eat

Makes: 12

Carrot Pancakes

  • 1 1/3 cups 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.

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