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carrot-corn pancakes

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

Just tried out my new food processor by finely grating a bunch of carrots. So I used them in this recipe for breakfast. I'm putting that it serves two, because I ate half of it (not something I normally do), but these were good with butter and sorghum on them.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For carrot-corn pancakes

  • 1 c
    finely shredded carrots
  • 1/4 c
    egg beaters (or 1 large egg)
  • 1/2 c
    milk
  • 2 Tbsp
    brown sugar
  • 1/4 c
    plain corn meal
  • 3/4 c
    whole grain pancake mix (i used bob's red mill)
  • 1/2 tsp
    baking powder
  • 1 Tbsp
    butter or coconut oil for greasing griddle

How To Make carrot-corn pancakes

  • 1
    Preheat flat griddle to medium heat.
  • 2
    Mix together first 4 ingredients. Let sit for 10 minutes. Stir together the remaining dry ingredients. Make a well in the center and add in the carrot mixture. Stir until well-blended.
  • 3
    Brush griddle with a little butter or coconut oil throughout the baking. Bake as for pancakes on the griddle, turning when bottom browns. Watch carefully to prevent burning. I had to turn my burner down to low after the first pancake.
  • 4
    Makes about 6 six-inch pancakes. Very good served with butter and sorghum or maple syrup.
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