This is the recipe you’ve been anticipating (since yesterday… I know, the suspense!). This recipe reminds me of spring, all the way. Luckily, we can get local organic carrots in the wintertime, so I didn’t have to wait- but it does make me long for the hints of green popping through the cold, dead earth, the bright sunshine and not having to wear a bulky winter coat!! Soon enough, I have to tell myself- as little snowflakes hit the window beside me.
At least we have pancakes, to remind us of what’s to come. These made a delightful addition to our Sunday brunch tradition, I’m sure they will make an appearance again, soon.
Gluten-free Carrot Cake Pancakes
Serves two; easily doubled, tripled, etc.
1/2 cup gluten-free all purpose flour
2 tbsp almond flour
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1 tsp fresh grated ginger
1 egg, beaten
1/4 cup buttermilk (or milk alternative)
2 tbsp maple syrup (add up to 2 tbsp more, if you like a sweeter taste)
1 tsp vanilla extract
1/2 cup finely grated carrot
coconut oil or butter to cook
goat cream cheese or butter, and honey to serve
1. Whisk together flours, almond flour, sea salt, baking soda and spices. In a separate bowl, whisk egg, buttermilk, maple syrup, and vanilla.
2. Heat oil/butter in a large cast-iron skillet. Combine dry and wet ingredients, mixing well. Fold in grated carrot.
3. Spoon 1/4 cup portions into skillet, 2 or 3 at a time. Cook until bubbling on top, about 2-3 minutes. Flip and cook another minute or two, until firm. (These brown easily, as you will see in the pictures).
Makes about 6 medium-sized pancakes.