Carrot Breakfast Pancakes

Submitted by love4culinary

"I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 8-12 pancakes
• Serves: 4-6

ingredients

• 1 3⁄4 cups milk
• 2 eggs
• 1⁄4 cup butter
• 4 medium carrots, chopped
• 2 cups flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 tablespoons sugar
• 2 dashes nutmeg
• 2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

directions

1. First you will need to get your blender out!
2. Pour Milk into blender; add eggs and butter.
3. Mix briefly to put egg and butter through milk.
4. Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
5. Then add nutmeg and cinnamon and mix for about 1 minute.
6. Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
7. Heat to medium heat, and cook pancakes.
8. Make them whatever size you wish!
9. Cook until golden brown.
10. They will be a beautiful golden color!
11. Enjoy them with a small amount of pure maple syrup!

Reviews

[Cindy Lynn]

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!

 

[PetsRus]

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!!

 

[HeatherFeather]

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.

 

[Yogi8]

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.

 

[annlouise]

This was an enjoyable change. I thought the carrot taste was a bit intense, but perhaps that was b/c my carrots were larger, or b/c we had carrot souffle last night. First of all, I melted the butter, although instructions did not specify that. I chopped the carrots in my little chopper, then added them to my blender. My 4 fairly large carrots made 2 cups, packed, of carrot pcs. When I added them to the blender, they mixed up so quickly that I wonder if I had needed to chop them so small first. But with just this much in my blender, it was full, so I transferred the mixture to a deep mixing bowl to add the remaining ingredients. I was pleased, too, at the nice browning that occurred while cooking, but my husband still asked about the "orange pancakes". I added a few chopped pecans to the pancakes before flipping, and they added wonderful flavor. I agree that only pure maple syrup should be enjoyed with these pancakes; it was a nice flavor compliment. If I make them again, I will try subbing 1/2 whole wheat flour and honey for the sugar.