Oh wow! If you guys are looking for something that's a great change of pace, you have got to try this recipe! These were moist, tender and melt-in-your-mouth delicious!!! The batter was a light orange color, but they cooked up a lovely harvest golden color. I was already half-way through mixing them up when I realized that I'd used up all of my nutmeg this week and forgot to buy more when I got groceries Friday night, so I added a pinch of allspice instead (for anyone wondering, no, allspice is not a combination spice--it is in the pimento family, with a taste somewhat like that of cinnamon, nutmeg and cloves combined). I also used a half teaspoon of cinnamon, but I think as much as we love cinnamon, I could have used up to a teaspoon and been fine. We had these as a late brunch with smoked link sausages, orange juice, milk and maple syrup. I suspect they would also be good with sorghum. love4culinary, thank you for sharing a winning pancake recipe. Even DH says he definitely wants to have these again!
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We had these for our Sunday brunch, delicious and melt in the mouth pancakes like the others mentioned. Thank you for sharing this recipe with us love4culinary!
Oh, and I forgot to mention that they did look beautiful, they colored just the way you said!!
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Excellent! These were light & fluffy and rich tasting. My family gobbled these up and had no clue that there were carrots in them. These were not only a good way to add some veggies to your meal, but were also great tasting pancakes.
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GREAT pancakes! No one guessed there were carrots in there and it got 5 stars from everyone, even DH (the pancake king!) I substituted 1/2 the regular flour with oat flour and they cooked up nice and light and melt-in-your-mouth just like Cindy Lynn said.
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I really enjoyed these pancakes. They were incredibly filling, and I could only eat one large one. I think I added a little too much nutmeg, will try less next time. Oh, they heat up very nicely wrapped in paper towels.
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We have pancakes for supper at least once/month. Your recipe was outstanding. The pancakes were light and tender with an unexpected beautiful color. I use 1/2 t. each of cinnamon and nutmeg. I was afraid of overdoing it but think I will add a little more next time. Topped with a little butter and maple syrup. Family and I thank you for sharing your recipe.
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These are sooo good! I was skeptical about using carrots but these taste just like pumpkin pancakes. in place of some of the flour I used flaxseed, so mine had a slightly grainy taste that somehow tasted just perfect. I also omitted a lot of the butter and really only used maybe half a teaspoon but I don't think it affected the taste. Very good pancakes that I will be making again!
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These are REALLY great. I'm sort of a novise chef. Don't really know what a "dash" is, so I just threw some in. Came out great. Had some leftovers. Put them in the microwave this morning and they are still moist. Try them, you'll like them.
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My batter was a bit thin, and I shredded my carrots, but how perfect! I think they're BETTER ? ! ! than pumpkin pancakes too! Love there wasn't too much sugar too. Now I'm freezing some.
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These were really good, I followed the recipe exactly. I think that next time I will steam the carrots a little before putting them in because there were still bits of hard carrots in mine. The taste was great though. I freeze them in small freezer bags and give them to my kids for breakfast. Nice way to sneak some veggies in on them!
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These were absolutely delicious! I made exactly as written except that I used 20 baby carrots since I didn't have regular sized carrots. I also had to add a few extra tablespoons of flour to make it a little thicker. I didn't really taste the cinnamon and nutmeg which was okay, but if you want more of that flavor be very generous. I certainly didn't mind! You also don't need much syrup on these at all. My 3 year old twins ate these on the run without butter and syrup, so that is great! I had to make up another batch right after the first batch was used up. This is a keeper!
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Love this recipe! I was looking for something to make with carrots for my picky toddlers & they loved this. I made the recipe almost exactly as is other than substituting whole wheat flour for white. They turned out delicious. Thanks for a keeper!!!
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Tasty breakfast, and nice to get in some veggies early.
Like some others, I added a bit of allspice and clove for a nice spicy blend, and used whole wheat flour. It made a thick batter, and my kitchen smelled wonderful as it was cooking. I can imagine also adding to it -- dried fruits or nuts could be a nice addition.
A heads up - I reduced the recipe and ended up with too much baking powder (and a bit of a bitter taste as a result). But I'll be making this one again in the future, just with a tad less baking powder.
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These are really moist and delicious and a great way to get more veggies in. I think my carrots were too large because this recipe did not fit in my 6 cup blender. After the carrots were blended I had to transfer it to a mixing bowl to add the dry ingredients. I added an extra 1/4 cup of milk to make the batter more pourable (probably was too stiff due to the large carrots). I spiced mine up a bit by adding a bit of ground allspice and ground cloves to the cinnamon. I made 20 4" pancakes using 1/4 cup of batter for each.
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Easy, good, makes a lot. I had to fist add a bit more milk to get it to blend, then a bit more flour. I made 22 pancakes though of a variety of sizes
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I was worried that I needed to cook the carrotts ahead of time, but I blended it all really well and it was fine. my kids loved them, they love carrots, but i m not even really sure they could tell.
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yummy- i wasn't sure if the butter was supposed to be melted or not- i just chucked the cube in without melting. i substituted 1 cup white flour with 1 cup mostly whole wheat flour and a little flax seed meal. then i had to add more milk, maybe another 1/4 cup. i like these and the kids are eating them. i can't tell if i'm tasting the baking powder or the nutmeg but there is something subtle there. we are putting applesauce and yogurt on them and they are delish!
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I liked these but I found that the carrot taste was too strong...maybe my carrots were too big. Sorry to only give three stars!
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Very good! Made these for dinner last night and my little girl gobbled them up.
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I had a lone carrot to use up so I cut this recipe into 1/4 & tried it out. I used whole wheat pastry flour, applesauce for the butter & Splenda for the sugar. I used a little more Splenda than what was called for & I regret that because it masked the carrot taste too much! So next time I'll stick to the 1/4 cup as instructed :-). I would suggest chopping the carrots up nice & small; my pieces were too big & my blender had a hard time doing the rest of the job. I also added a little vanilla. The pancakes did turn a nice brown but more like an "orangy-brown" which was just fine with me-still looked & tasted good. Will make these again; thanks for sharing!
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