When I think about Easter, I think about bunny rabbits. And when I think about bunny rabbits, I think about carrots! So in honor of this holiday we're going to have some fun and make carrot pancakes for Easter brunch. We did a test run for this recipe 2 weeks ago and I couldn't believe how yummy it turned out. Pancakes are certainly delicious on their own, but when you add finely shredded carrots, walnuts and a touch of cinnamon to the mix, it gives them a wonderful added texture and flavor. And as good as these pancakes are dipped in a bit of maple syrup or honey, they're just as delicious on their own.
Whether you're making brunch this Easter for a big group or just staying home with your family, these carrot pancakes are a healthy spring treat that your little bunnies are sure to love.
Carrot Pancakes (Makes 20-25 Pancakes)
- 1 1/4 Cup Flour
- 2 Tsp Baking Powder
- 1/2 Tsp ground cinnamon
- 1/4 Tsp Salt
- 1/4 Cup walnuts, chopped
- 3 Tbsp brown sugar
- 3/4 Cup Buttermilk
- 1 Tbsp Canola or Vegetable Oil
- 1 Tsp Vanilla Extract
- 2 large eggs, whisked
- 1 1/2 Cups Carrots, shredded fine (about 3 small carrots)
- Butter or Oil for cooking
1. Place the first 5 ingredients in a bowl and stir to combine.
2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
3. Add the dry ingredients to the wet and mix.
4. Heat a large skillet over medium heat and lightly coat with butter or oil.
5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
6. Serve with honey or maple syrup.
To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.