CARROT PANCAKES

Published on: 05/20/2020
two large carrot pancake on white plan with a sprinkle of pecans

Photo by foodandnutrition.org

two large carrot pancake on white plan with a sprinkle of pecans

Carrot Pancakes

Carrot pancakes are a tasty substitute for the old school carrot cake muffin. I created this recipe for a contest, of which I did not win :), but still felt (and my testers/family agreed) was worth sharing. This could be breakfast, brunch or ‘brinner.’
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 6

Equipment

  • griddle

Ingredients
  

  • 3 large carrots washed and peeled, finely grated (this is key)
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon nutmeg optional, if nutmeg is not your thing
  • 1/4 cup light brown sugar
  • 1/4 cup almond milk could also use nonfat milk
  • 1 1/2 cups buttermilk low fat (No buttermilk on hand? A quick sub: 1 cup any milk plus 1 Tablespoon lemon juice. Let mixture sit for 5–10 minutes. Stir and good to go.)
  • 1 teaspoon vanilla extract
  • 1 whole egg + 2 egg whites
  • Maple syrup or nut butter optional
  • 2 Tablespoons crushed pecans also optional
  • Nonstick cooking spray

Instructions
 

  • In a large bowl, stir together flours, baking powder, salt, cinnamon and nutmeg.
  • In a separate medium bowl, whisk together brown sugar, milk, buttermilk, vanilla and eggs.
  • Add shredded carrots and mix to combine.
  • Add flour mixture to the milk mixture and fold to combine.
  • Heat a griddle pan over medium-high heat. Spray with nonstick cooking spray.
  • Pour 1/3 cup batter per pancake into the griddle pan, creating a small circle.
  • Cook until small bubbles appear on top or until bottom is golden brown, about 3 minutes, then flip.
  • Repeat with remaining batter.
  • Serve pancakes with crushed pecans on top, a dollop of greek yogurt, a dab of maple syrup or your favorite nut butter, if desired.

Notes

Makes 6 servings = 2 pancakes per serving.

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