Carrot Pancakes Recipe

Recipe By Slurrp

Carrot pancakes are a delicious and nutritious twist on traditional pancakes. Made with grated carrots, these pancakes are packed with vitamins and fiber. They have a slightly sweet and earthy flavor that pairs perfectly with a drizzle of maple syrup. Serve them for breakfast or brunch, and enjoy a tasty way to sneak some veggies into your meal.

3.6
13 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Carrot Pancakes
plan
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ingredients serve

Ingredients for Carrot Pancakes Recipe

  • 0.33 cup All Purpose Flour
  • 0.33 teaspoon Baking Powder
  • 0.08 teaspoon Salt
  • 0.17 teaspoon Ground Cinnamon
  • 0.67 Large Eggs
  • 0.33 cup Milk
  • 0.67 tablespoon Melted Butter
  • 0.33 teaspoon Vanilla Extract
  • 0.33 cup Grated Carrots
  • as needed Butter Or Cooking Spray, For Greasing The Skillet
  • as required Maple Syrup, For Serving

Directions: Carrot Pancakes Recipe

Cooking Directions

  • STEP 1.In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  • STEP 2.In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
  • STEP 3.Add the grated carrots to the wet ingredients and mix well.
  • STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 5.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  • STEP 6.Scoop 1/4 cup of batter onto the skillet for each pancake.
  • STEP 7.Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
  • STEP 8.Serve the carrot pancakes warm with maple syrup and enjoy!

Cooking Tips

  • Make sure to squeeze out any excess moisture from the grated carrots before adding them to the batter.
  • For extra flavor, you can add a pinch of nutmeg or ginger to the batter.
  • If you prefer a thinner batter, you can add a little more milk to achieve the desired consistency.

Storage and Serving

  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply pop them in the toaster or warm them in a skillet over low heat.
  • Serve the carrot pancakes with a dollop of Greek yogurt or cream cheese for added creaminess.
Nutrition
value
165
calories per serving
4 g Fat9 g Protein21 g Carbs8 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    9g
  • Carbs
    21g
  • Fiber
    8g

MacroNutrients

  • Carbs
    21g
  • Protein
    9g
  • Fiber
    8g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    104mg
  • Iron
    4mg
  • Vitamin A
    2466mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    68mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    2mg
  • Phosphorus
    128mg
  • Selenium
    16mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp