Carrot Cake Pancakes with Key Lime Cream
Weekend pancakes anyone? I woke up this morning craving pancakes and feeling adventurous. Thus, this recipe was born. I love carrot cake. The spices, natural moisture, and lovely orange color is irresistible. And it just so happened that I had a bag of carrots in the fridge…
A couple of things about these pancakes: they were so quick to wipe up, I was starving after a long morning workout. And 2, they were easy. There was never a point in the process (as there often is with gluten free pancakes) when I was worried that they wouldn’t turn out. These pancakes have incredible texture, soft and spongy - like carrot cake should be. And if there is any concern, the carrots do not overpower the pancakes, they are soft and almost sweet.
Finally, the Key Lime Cream on top of these cakes really puts this recipe over the top. I’d compare this dairy-free cream to a cream-cheese frosting - which is a pretty traditional topping for carrot cake. It is quite tangy, so feel free to layer on some extra honey or syrup, but it is really worth making.
Give these pancakes a try one of these weekends. They are sure to be a winner in your home!
Gluten Free | Serves 2-4
Key Lime Cream:
Optional (for topping):
granola, chia seeds, honey, maple syrup
*I grated my carrots in my Kitchen Aid food processor on the fine side of the grater attachment. If you do not have a food processor grating attachment, use the finest side of your cheese grater if possible.