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Carrot Cake Pancakes | www.brunchnbites.com

Carrot Cake Pancakes

Carrot Cake Pancakes, drizzled with a cream cheese topping, make a perfect weekend brunch. No one will know they are gluten free.
5 from 3 votes
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Course: Breakfast, brinner, brunch
Author: Brunch-n-Bites

Ingredients

Pancakes batter:

  • 2 cups gluten free pancake mix
  • 1.5 cups shredded carrots
  • 1 cup almond milk
  • 1/4 cup packed light brown sugar
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 1 tbs unsalted butter and more for griddle
  • 2 tbs chopped pecans

Cream cheese topping:

  • 8 oz cream cheese softened
  • 1/2 cup pure maple syrup
  • 2 tbs unsalted butter room temperature

Instructions

  • In a small pan, melt butter and saute the carrot for 2-3 minutes. Set aside.In a large bowl, stir together all pancake ingredients , except pecans, until just combined.Heat the griddle over medium heat. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn pancakes when bubbles form on top and golden on bottom; cook until second side is golden brown (about 2 minutes). Set aside and repeat with remaining batter.Beat cream cheese ingredients with electric mixer until light and fluffy. Serve over pancakes and add pecans.