Gluten Free Carrot Cake Pancakes with Maple Yogurt or Cream Cheese Sauce

Ingredients:

For the Maple-Cream Cheese Drizzle (Optional):
• 1 8-ounce package gluten free cream cheese, at room temperature
• 1/2 cup pure maple syrup
• 3 tablespoons milk of choice
• 4 tablespoons unsalted butter or dairy-free spread (such as Earth Balance)
(OR) For the Maple Yogurt Sauce (Optional):
• 2 cups vanilla yogurt (or plain yogurt plus 1/2 teaspoon pure vanilla extract) — use dairy-free yogurt if desired
• 1/4 cup pure/gluten free maple syrup
• 1/4 teaspoon ground cinnamon (optional)
For the Carrot Cake Pancakes:
• 1-1/4 cups Carla’s all-purpose gluten-free flour blend (or your preferred gluten-free blend)
• 1/4 cup granulated sugar (or evaporated cane juice/organic sugar)
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ginger powder
• 1/4 teaspoon salt
• 2 large eggs
• 1-1/4 cups buttermilk
• 1/4 cup pureed pineapple or applesauce (or an additional 1/4 cup buttermilk)
• 3 tablespoons unsalted butter, melted and slightly cooled (or 2-1/2 tablespoons neutral-flavored oil)
• 1/2 teaspoon pure/gluten-free vanilla extract
• 1 cup packed (about 3) finely grated or processed peeled carrots, drained on paper towels
• 1/4 cup finely chopped toasted pecans or walnuts, plus more for garnish (optional)
• Gluten-free cooking spray, oil, or butter for frying

Instructions:

To Make the Cream Cheese-Maple Sauce:
1. Combine the cream cheese, maple syrup, milk, and softened butter in the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl using a hand mixer. Beat until smooth and fully combined, about 1–2 minutes. Chill until ready to serve.
To Make the Yogurt-Maple Sauce:
2. Whisk together the yogurt, maple syrup, and cinnamon (if using) in a bowl. Cover and refrigerate so the flavors meld while you make the pancakes.
To Make the Pancakes:
3. Preheat the oven to 170–200°F (the lowest setting) to keep cooked pancakes warm while you finish the batch.
4. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, spices, and salt until evenly combined.
5. In a separate bowl, whisk the eggs, buttermilk, melted butter or oil, and vanilla. Stir in the grated carrots until evenly distributed.
6. Pour the wet ingredients into the dry ingredients and fold gently until combined. Fold in the chopped nuts if using. Cover the bowl and refrigerate the batter for at least 1 hour and up to 3 hours — chilling helps the batter hydrate and improves texture.
7. When ready to cook, if the batter has become very thick, add a splash of milk to loosen slightly. For the fluffiest pancakes, keep the batter on the thicker side.
8. Heat a large nonstick skillet or griddle over medium heat. Lightly coat with gluten-free spray, oil, or a little butter and spread it evenly across the surface.
9. Scoop about 1/4 cup of batter per pancake onto the hot skillet. Use the back of the measuring cup or a spoon to gently flatten each mound into a round. Cook until bubbles appear across the top and the edges are set, about 2 minutes. Carefully flip and cook until the bottoms are golden and centers are cooked through.
10. Transfer cooked pancakes to a baking sheet lined with a silicone mat or parchment paper and keep warm in the oven while you finish the rest.
11. Serve pancakes stacked and spoon the cream cheese-maple drizzle or the yogurt-maple sauce over each stack. Garnish with chopped toasted pecans or walnuts if desired.

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