Yields approximately 12 pancakes
For the Pancakes:
1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon finely grated orange zest, optional
1/3 cup blood orange juice
2/3 cup milk
2 eggs, separated
1 teaspoon vanilla extract
3 Tablespoons butter, melted
3 medium carrots, grated and pat dry
2/3 cup walnuts, chopped + more for garnish
1 medium banana
2/3 cup orange cream cheese frosting (See below)
2-3 teaspoons, to thin it out until desired consistency
In a large bowl, sift flour. Add baking powder, baking soda, salt, cinnamon, ginger, and
nutmeg. Whisk dry ingredients to incorporate.
Separate egg whites and yolks.
Pace egg yolks, banana, blood orange juice, milk, sugar, vanilla, and cooled melted butter
into blender and blend.
In separate bowl, whisk egg whites until frothy.
Pour your wet ingredients (except egg whites) into your dry ingredients and mix. Fold in
grated carrots, walnuts. Fold in egg whites.
Preheat a griddle, skillet or pan on medium heat. Grease with coconut oil spray. Pour the
batter on the griddle in 1/4 cup measures.
Flip when “the bubbles” appear on the surface. Cook until golden brown on both sides.
Continue until all of your batter is used up.
For Orange Cream Cheese Drizzle
Add 2/3 cup orange cream cheese frosting to a medium bowl. Add a few teaspoons of
milk to thin to desired consistency.
Plate pancakes and drizzle with orange cream drizzle and additional walnuts.
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest from 1 large orange
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
In a mixing bowl fitted with the paddle attachment, whip together butter and cream
cheese until light and fluffy.
Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until
light and fluffy.
Store in an airtight container in the refrigerator.