Wednesday, August 22, 2012

Gluten Free Carrot Cake Pancakes

Carrot Cake Pancakes with Cream Cheese Glaze

These delicious gluten free carrot cake pancakes are a lot like having dessert for breakfast.  With all the muffins, coffee cakes, and sweet pancakes out there, there’s a fine line between breakfast and dessert.  

Does this one cross the line? 

It’s hard to say.  

At least the recipe has some carrots in there so you’ll get a little beta carotene in each tasty bite.  And they’re drizzled with a lower fat cream cheese glaze and a sprinkling of heart healthy walnuts.   

Can you tell I‘m trying really hard here to convince myself that this is a balanced breakfast.  For me, I’d categorize this stack as more of an indulgence but I think we all need something like this once in a while.  And I can assure you that this delicious breakfast will certainly elicit more than a few smiles. 

Carrot Cake Pancakes
Prep time: 15 min
Cook time: 15 min

  • 1 cup grated carrots
  • ¾ cup low fat milk
  • 1 egg
  • 4 oz applesauce
  • 2 tbsp brown sugar
  • ½ tsp pumpkin pie spice
  • 1 cup gluten free Bisquick  (see notes for regular instructions)
  • 3 oz low fat cream cheese   
  • 6 tbsp confectioner’s sugar
  • ½ tsp vanilla
  • 1-2 tbsp low fat milk
  • ½ cup walnuts for garnish

Video Tutorial: 

  1. To make the glaze, microwave the cream cheese for 30 seconds then stir in the confectioner’s sugar and vanilla. Add the milk in small increments until the glaze reaches the consistency you want then set it aside. 
  2. To make the pancakes, microwave the grated carrots on high for 90 seconds then set aside. 
  3. In a medium bowl, whisk together the milk, egg, applesauce, brown sugar and pumpkin pie spice until well combined.
  4. Stir in the grated carrots, then the Bisquick and stir until well incorporated but don’t over-mix.
  5. Add a little butter or nonstick spray to a large skillet or griddle over a medium-low heat.  Drop the batter by 1/8 cup measures onto the pan. 
  6. Let them cook for 3-5 minutes on the first side or until the pancakes begin to look dry and bubbles begin to form on the surface then flip them with a spatula.  They won’t need much time on the second side maybe a minute or two.  
  7. Drizzle the finished pancakes with the cream cheese glaze, then top with the walnuts and serve. 
Notes:  If you’re not following a gluten free diet you can substitute either 1 cup of regular Bisquick or 1 cup of flour mixed with 1 tsp baking powder, ½ tsp bking soda, and 1/8 tsp salt.  The batch made nine 4 inch pancakes but you can double the recipe as needed.  Leftover pancakes can be frozen in an airtight container with sheets of waxed paper between each pancake.

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