GF Carrot Cake Pancakes with Cream Cheese Frosting

 Emily loved grating the carrots, it was the first time she was interested in eating carrots since she was a toddler, 3-4 years ago! 

• 1 1/2 C (220 g) gluten free all purpose flour
• 2 t baking powder
• 1 1/2 t cinnamon
• 1/2 t salt
• 3/4 C milk (I used buttermilk for 1/4 c of it)
• 1/4 c (60 g) packed brown sugar
• 1 t canola oil
• 2 eggs
• 1 t vanilla
• 1 1/2 c (165 g) shredded carrots (we used much less, 1/2-1 c)
• 1/2 c shredded sweetened coconut 

1. Combine flour, baking powder, cinnamon, and salt in a large bowl. Add milk, brown sugar, oil, eggs, and vanilla. Can mix wet ingredients separately first or beat the eggs in the measuring cup at least. Stir in carrots and coconut.

2. Spoon batter in 1/4 c measures on hot greased (cooking spray) pan or griddle over medium heat. Turn pancakes when tops begin to bubble and edges are cooked. 

3. Serve with frosting (I used leftover buttercream frosting I had from cupcakes I had made, which was very good). Can also make cream cheese frosting by combining 2/3 c powdered sugar (80 g), 2 oz cream cheese, softened, 1 T milk, and 1/2 t vanilla.