carrot pancakes

This is a thicker pancake batter due to the carrots and whole grain flours. If you prefer a thinner batter, add a few tablespoons of milk. Heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while you finish the batch, or serve them up as you go. (Recipe updated with more info on how to make with whole-wheat flour in March 2021.)

Healthy Carrot Pancakes (with Yogurt!)

carrot

eggs, lightly beaten

applesauce

yogurt

butter,

vanilla

buckwheat flour

baking powder

cinnamon

raisins, optional

Butter oil

Maple syrup, nut butter,

Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain well and pat dry.

Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.

Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine.

Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.

Cook batter, about 1/4 cup at a time and spreading thinly, for  about 2-3 minutes per side or until set around the edges and lightly browned.

Add more butter and repeat to cook the rest of the pancakes.

Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.

I have some baby carrots to use up but they are quite difficult to grate as they are so small.  Could I boil or steam and then smash into small pieces instead?

I just  made this for dinner. I had carrots that I had grated and looked for recipes  Just my husband and I. We both liked these pancakes and would make them again.

Kids loved them (3 year old and 10 month old)  so did my husband and i
Can you freeze these once made?

https://content.jwplatform.com/videos/Wvht631T.mp4

These healthy pancakes are loaded with nutrients and taste like carrot cake!

Carrot Pancakes

These carrot cake pancakes are vegan, refined-sugar free and made with pantry staples - they taste like carrot cake and they&#039;re perfect for Easter brunch!

Carrot Cake Pancakes

all-purpose flour

salt

almond milk

maple syrup

avocado oil

vanilla extract

carrots (lightly packed)

walnuts

coconut

Cooking spray

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.

In a large bowl, combine the almond milk, oil, maple syrup, and vanilla extract. Stir in the shredded carrots, walnuts and shredded coconut.

Add the dry ingredients on top of the wet ingredients and stir with a spatula to combine. Some lumps are ok.

Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.

Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat for the remaining batter. Recipe yields about 8 pancakes.

Serve immediately with coconut yogurt, walnuts and maple syrup, if desired.

I added some allspice and cloves and cut out the coconut (I’m allergic) and it came out amazing! It tastes just like carrot cake with no added sugar!

Pancakes came out watery and flat like a crepe. Taste was good though.

These pancakes are SO delicious! I will definitely be making them again!!

YUM! Love these! I made a lot of mods to make them even healthier, though. I used oat flour, skipped the oil completely, added 1 TB chia seeds + 1 TB ground flax, and approx 1 TB of fresh ginger. DELISH!!!

These has potential to be good, but the baking powder it called for was way too much. They were bitter and "fizzy". Wondering it it was supposed to be 1 teaspoon and not tablespoon? I should have gone with my gut that ot was too much but I didn't and they were inedible. I'm surprised no one else has brought this up, but beware. I'll definitely give this another go and just seriously decrease the baking powder.

https://content.jwplatform.com/videos/AidpuwjO.mp4

These carrot cake pancakes are vegan, refined-sugar free and made with pantry staples - they taste like carrot cake and they're perfect for Easter brunch!

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