Now that we’re into April, I’m eager to get Spring decor, recipes and crafts underway! It’s been a long winter, and still the days are cold and gray. So here’s a spring inspired recipe that even the kids will love. While making these, my kids made faces as I got out the carrots. But, they were good sports and didn’t say anything negative. Only a handful of times do I remember eating carrot cake when I was little, probably because I had it in my mind that if i was going to eat cake, it would be chocolate cake!! But every time I would taste it, I really did love it all over again!
My recipe is of course gluten free. However, these can be made with any flour, I’m certain.
First, combine your dry ingredients in a medium bowl. This is your flour, sugar, salt, cinnamon, nutmeg, ginger and baking powder.
Next, add the buttermilk, eggs and oil.
Mix until well combined. Then, add in your grated carrots.
Mix, mix, mix.
I did add about a 1/2 cup of unsweetened applesauce because the batter was still very thick, but totally optional. I like to let the batter soak for a few minutes. So this is when I preheat my griddle. Once the griddle is hot, I always spray it with olive oil (even though its non stick). Make whatever shapes suit your fancy! Cook till bubbly and flip (the kids’ favorite part). Enjoy with some good old fashioned maple syrup or get real fancy and make a cream cheese icing glaze and drizzle over the top! Sprinkle on some pecans and you have yourself a decadent treat!
Gluten Free Carrot Cake Pancakes
Ingredients
- 1 1/2 cup all purpose Gluten Free flour blend (I get mine from here)
2 tablespoons cane sugar - 1 teaspoon pink salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 egg
- 1 1/4 cup buttermilk (or any milk will do)
- 3 tablespoons olive oil
- 3/4 cup grated carrot
- 1/2 cup unsweetened applesauce (optional)
Directions
- In a medium bowl, combine the flour, sugar, salt, baking powder and spices.
- Add egg, buttermilk and oil. Stir to combine.
- Add the grated carrot. * If batter is very thick, you can always add unsweetened applesauce.* Stir till combined
- Preheat griddle to medium heat. Allow batter to soak.
- On a greased griddle, pour batter into your desired shape.
- Cook till bubbly and flip. Cook till golden brown.
- Add your favorite toppings like peanut butter, applesauce, fruit purée or a traditional cream cheese icing.
Cream Cheese Icing
- 4 oz. cream cheese (softened)
- 3 tablespoons cane sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Splash of milk (just enough to make it drizzle)
- Use a hand mixer or a stand mixer. Combine ingredients in a bowl and beat well. Drizzle over your carrot cake pancakes and enjoy!
Let me know what you think! I’d love to hear from you!
Until next time,
This Farmhouse Wife