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
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Ingredients
- 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
- 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)
Directions
- Carrot Pancakes
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Add flour, baking powder, baking soda, cinnamon, lemon zest, pecans, rasins and salt to a large bowl. Stir to combine.
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In a separate bowl, whisk together egg, buttermilk, sugar and lemon juice. Mix in carrots.
-
Add dry ingredients to carrot mixture, and stir to combine.
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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
-
With electric beaters, whip cream until it forms stiff peaks. Add cream cheese, vanilla and sugar, and beat until smooth.
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In a separate bowl, mix mint and butter together. Refrigerate for 30 minutes.
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