Carrot Pancakes
This carrot pancake recipe will make you feel like you are having dessert for breakfast. Delicious, sweet and healthy, any sweet tooth lover will be satisfied eating these pancakes.
Makes
Serving size
Ingredients
1 ½ cups milk
1 medium egg
2 tablespoons butter, unsalted
2 medium (185 grams) carrots, chopped
1 cup flour
1 teaspoon baking powder
1 dash nutmeg
1 dash cinnamon
1 tablespoon walnuts, chopped
3 small (25 grams) medjool dates, chopped
Optional toppings: maple syrup or fresh fruit (not included in nutrient analysis)
Special Equipment:
Blender
Instructions
- Blend milk, egg, butter, carrots, flour, baking powder, nutmeg and cinnamon into a blender until smooth.
- Pour mixture into a large bowl. Add in the walnuts and dates. Stir to thoroughly combine.
- Heat a non-stick skillet over medium-low heat. Pour ⅓ cup of batter onto a lightly greased pan. Flip the pancake when bubbles start to form on the surface or until two minutes have passed.
- Cook the other side of the pancake for another 1 to 2 minutes. Transfer cooked pancake to a plate.
- Cover plate with foil to keep warm. Repeat this process until all the batter is finished (approximately 6 pancakes).
- Serve warm with maple syrup and butter.
Cooking Tip
Add in a teaspoon of vanilla in the pancake batter for extra flavor.
Recipe Contributed by FamilyCook Productions
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