Gluten Free Carrot Cake Pancakes

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Carrot Cake Pancakes with Cream Cheese Glaze

These delicious gluten free carrotcake pancakes are a lot like having dessert for breakfast.  With all muffins, coffee cakes, and sweetpancakes out there, there’s a fine line between breakfast and dessert.  Does this one cross the line? It’s hard tosay.  At least the recipe has somecarrots in there so you’ll get a little beta carotene in each tasty bite.  And they’re drizzled with a lower fat creamcheese glaze and a sprinkling of heart healthy walnuts.   Can you tell I‘m trying really hard here toconvince myself that this is a balanced breakfast.  For me, I’d categorize this stack as more ofan indulgence but I think we all need something like this once in a while.  And I can assure you that this deliciousbreakfast will certainly elicit a few smiles. 

Carrot Cake PancakesPrep time: 15 min Cook time: 15 min
Ingredients

• 1 cup grated carrots
• ¾ cup low fat milk
• 1 egg
• 4 oz applesauce
• 2 tbsp brown sugar
• ½ tsp pumpkin piespice
• 1 cup gluten freeBisquick  (see notes for regularinstructions)
• FOR THE GLAZE:
• 3 oz low fat creamcheese   
• 6 tbsp confectioner’ssugar
• ½ tsp vanilla
• 1-2 tbsp low fat milk
• ½ cup walnuts forgarnish

Video Tutorial: 



Instructions 

1. Tomake the glaze, microwave the cream cheese for 30 seconds then stir in the confectioner’ssugar and vanilla. Add the milk in small increments until the glaze reaches theconsistency you want then set it aside. 
2. To makethe pancakes, microwave the grated carrots on high for 90 seconds then setaside. 
3. In amedium bowl, whisk together the milk, egg, applesauce, brown sugar and pumpkinpie spice until well combined.
4. Stir inthe grated carrots, then the Bisquick and stir until well incorporated butdon’t over-mix.
5. Add alittle butter or nonstick spray to a large skillet or griddle over a medium-lowheat.  Drop the batter by 1/8 cupmeasures onto the pan. 
6. Letthem cook for 3-5 minutes on the first side or until the pancakes begin to lookdry and bubbles begin to form on the surface then flip them with aspatula.  They won’t need much time onthe second side maybe a minute or two.  
7. Drizzlethe finished pancakes with the cream cheese glaze, then top with the walnutsand serve. 

Notes: Ifyou’re not following a gluten free diet you can substitute either 1 cup ofregular Bisquick or 1 cup of flour mixed with 1 tsp baking powder, ½ tsp bkingsoda, and 1/8 tsp salt.  The batch made nine4 inch pancakes but you can double the recipe as needed.  Leftover pancakes can be frozen in anairtight container with sheets of waxed paper between each pancake.