Carrot Pancakes Made with Gluten Free Flour

These pancakes are really tasty and not too sweet. You can eat them savory with sour cream or sweet with maple syrup. I use gluten free flour in my recipe, but you can substitute regular flour and they come out just as delicious!

• 1 Cup King Arthur Gluten Free Flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 3 teaspoons sugar
• 2 tablespoons oil
• 1 cup carrot pulp

Wash and peel 3-4 medium to large carrots. Microwave carrots until tender. Put carrots in food processor and pulse until a pulp forms. You might have to add 1 teaspoon or two of water if pulp is too dry.

Combine the flour and baking powder and mix well. Stir in egg and milk. Add the rest of the ingredients and mix until pancake batter is smooth and has no clumps.

Spray a non-stick skillet with cooking spray and cook about 5 pancakes at a time on the skillet, turning once to get lightly browned on both sides, just like you would a regular pancake.

Serve with Maple syrup or sour cream  or Yogurt Cream Cheese Drizzle (recipe follows).

Yogurt Cream Cheese Drizzle

• 2 ounces (1/4 cup) light cream cheese (Neufchatel), at room temperature
• 1/4 plain non-fat Greek yogurt
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Dash ground cinnamon
• 1/2 teaspoon milk

Beat all ingredients with a hand mixer on medium speed until well blended. Serve.