Gluten-Free Sweet Or Savory Carrot Pancakes With Tw

Name: Gluten-Free Sweet Or Savory Carrot Pancakes With Two Toppings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
5
With electric beaters, whip cream until it forms stiff peaks. Add cream cheese, vanilla and sugar, and beat until smooth.
6
In a separate bowl, mix mint and butter together. Refrigerate for 30 minutes.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Sweet Or Savory Carrot Pancakes With Two Toppings falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Sweet Or Savory Carrot Pancakes With Two Toppings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions