Photo by foodandnutrition.org
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.’
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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