After a lunch out at a restaurant for my dad's birthday, we wanted something lighter, but still tasty and fun for a birthday dinner. These were a massive success! They were fluffy, light, not too sweet, and delicious plain or with a drizzle of a cream cheese-maple syrup mixture. There was more than one person exclaiming how these were the best pancakes they'd ever eaten. They'd be a perfect breakfast for Easter, being filled with carrots. Enjoy!
Gluten Free Light & Fluffy Carrot Cake Pancakes
Based on a recipe by Bobby Flay
This makes a generous amount of pancakes (basically two platefuls like the picture above). You can halve the recipe, if desired, but they are great reheated, too!
Grate and then use paper towels to pat dry:
2 large carrots (making ~2 cups grated carrot, patted dry)
In a large measuring cup, combine and set aside (this is essentially making buttermilk):
1/4 cup white vinegar
2 3/4 cup milk (I like to use half coconut milk and half lactose-free milk, just for a little less dairy)
Mix dry ingredients together with a whisk:
3 cups Kristin's Gluten-Free Flour Mix (*see below for amounts for just this recipe)
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Add and stir in with a spatula until thoroughly combined:
milk/vinegar mixture, from above
patted dried carrots, from above
4 eggs
6 Tbsp butter, melted
1 tsp vanilla extract
2 tsp grated orange zest
Cover and refrigerator batter at least 30 minutes.
Cook the pancakes over medium heat on a well-buttered griddle. Once there are bubbles throughout the surface of the pancake, flip and cook the other side. Serve hot with cream cheese-maple syrup, below. They'll also taste great with plain maple syrup and whipped cream.
Cream Cheese Maple Syrup
Mix together equal parts maple syrup and cream cheese, something like this:
1/4 cup maple syrup
1/4 cup cream cheese
Bring to a boil either on the stove-top or in the microwave. Whisk together, blending if you really want to get all the lumps out. This is a simple way to make a maple cream cheese syrup. It tastes amazing on top of the carrot cake pancakes! Leftovers store great in the fridge or freezer and reheat wonderfully, too! Enjoy!
* To make Kristin's Gluten-Free flour mix just for this recipe, whisk together:
1 1/2 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour or 2/3 cup cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
A full plate of carrot cake pancakes!
Gluten Free Light & Fluffy Carrot Cake Pancakes
Based on a recipe by Bobby Flay
This makes a generous amount of pancakes (basically two platefuls like the picture above). You can halve the recipe, if desired, but they are great reheated, too!
Grate and then use paper towels to pat dry:
2 large carrots (making ~2 cups grated carrot, patted dry)
In a large measuring cup, combine and set aside (this is essentially making buttermilk):
1/4 cup white vinegar
2 3/4 cup milk (I like to use half coconut milk and half lactose-free milk, just for a little less dairy)
Mix dry ingredients together with a whisk:
3 cups Kristin's Gluten-Free Flour Mix (*see below for amounts for just this recipe)
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp cloves
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Add and stir in with a spatula until thoroughly combined:
milk/vinegar mixture, from above
patted dried carrots, from above
4 eggs
6 Tbsp butter, melted
1 tsp vanilla extract
2 tsp grated orange zest
Cover and refrigerator batter at least 30 minutes.
Cook the pancakes over medium heat on a well-buttered griddle. Once there are bubbles throughout the surface of the pancake, flip and cook the other side. Serve hot with cream cheese-maple syrup, below. They'll also taste great with plain maple syrup and whipped cream.
Cream Cheese Maple Syrup
Mix together equal parts maple syrup and cream cheese, something like this:
1/4 cup maple syrup
1/4 cup cream cheese
Bring to a boil either on the stove-top or in the microwave. Whisk together, blending if you really want to get all the lumps out. This is a simple way to make a maple cream cheese syrup. It tastes amazing on top of the carrot cake pancakes! Leftovers store great in the fridge or freezer and reheat wonderfully, too! Enjoy!
You can make the carrot cake pancakes large or small, depending on preference.
* To make Kristin's Gluten-Free flour mix just for this recipe, whisk together:
1 1/2 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour or 2/3 cup cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1 tsp xanthan gum
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