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Carrot Pancakes

April 1, 2010

carrot-pancakes.jpg

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.

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Carrot Pancakes  (Makes 20-25 Pancakes)

  • Prep Time:2 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 17 minutes,

Ingredients

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup walnuts, chopped
  • 3 tablespoons brown sugar
  • 3/4 cup buttermilk
  • 1 tablespoon canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, whisked
  • 1 1/2 cups carrots, shredded fine (about 3 small carrots)
  • butter or oil for cooking

Preparation

  1. 1. Place the first 5 ingredients in a bowl and stir to combine.
  2. 2. In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
  3. 3. Add the dry ingredients to the wet and mix.
  4. 4. Heat a large skillet over medium heat and lightly coat with butter or oil.
  5. 5. Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
  6. 6. Serve with honey or maple syrup.
  7. 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.
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Comments






  1. Kat

    March 31, 2013 at 11:17 am

    Reply

    Catherine,
    You’ve done it again! I made a hybrid of this recipe and the Easy Carrot Cake Pancakes. I used half whole wheat flour, included nutmeg and cinnamon, and I added applesauce for additional sweetness and to thin out the mixture (mine was too thick). They were fantastic!

  2. Melinda

    March 27, 2013 at 11:22 am

    Reply

    We use fruit topping in place of syrup on our pancakes. Fresh puree’d mango with a little honey added would go well with these carrot pancakes.

  3. cnafis

    March 23, 2013 at 3:56 pm

    Reply

    Delicious! I made these without the walnuts this morning and my 11 MO (and I) devoured them. Thanks! :)

  4. Diedre

    January 30, 2013 at 12:34 pm

    Reply

    Just made these. So good. Used maple sugar and coconut oil and added 1/4 cup of shredded parsnips because I had some. I then made some cream cheese, cinnamon, maple syrup spread to make sandwiches. My 2 toddler boys love pancake sandwiches. I have a silver dollar pancake pan and go through a lot of pancake batter. I love all your weelicious recipes. Thanks so much

  5. Robin

    August 10, 2012 at 8:19 am

    Reply

    Made this just now, delicious! Love your recipes! Thanks so much!

  6. Kenzie

    August 9, 2012 at 12:43 pm

    Reply

    Made these yesterday and they were awesome,thanks for such a great recipe,the kids loved them I will be making these more often.

  7. Michelle

    March 6, 2012 at 3:44 pm

    Reply

    Chia seed is a pretty decent egg replacement. You let it soak in some water and gets gelatinous looking. Put ‘chia seed egg replacement’ into google for specifics and recipes :)

  8. Pingback: Weekend Breakfast – Carrot Pancakes « project granola mom

  9. Sammy

    December 4, 2011 at 9:59 pm

    Reply

    I have fun with, result in I found exactly what I was having a look for. You have ended my four day lengthy hunt! God Bless you man. Have a nice day. Bye

  10. Pingback: Fear of Pumpkin Waffle Change | Mom's Journal

  11. Mashanna

    January 11, 2011 at 4:02 pm

    Reply

    I made this with grated carrots a few times, and just tried it using carrot puree. Both were good, the texture of the puree pancake is obviously smoother. I left out the nuts and my 18 month old gobbled them up! Thanks for the great recipe :)

  12. jennyoh

    January 11, 2011 at 1:13 pm

    Reply

    These sound delicious! I’m wondering if there is a way to substitute for the egg and buttermilk to make these vegan. I am new to vegan and vegetarian cooking and still learning the ins and outs, but your recipes all look so good I want to try them if possible!

    • Juliette

      July 10, 2012 at 9:19 pm

      Reply

      Water and flaxseed meal is used as a vegan egg substitute.

    • catherine

      January 11, 2011 at 2:56 pm

      Reply

      Unfortunately you need the egg as a binder but if you come across an egg substitute for baking and you try it, let me know! You can also sub the buttermilk for more rice milk or whatever milk you decide to use but also keep in mind that changing the recipe does change flavor and consistency :)

      • Kendra

        March 6, 2012 at 11:35 pm

        Reply

        You can use a flax slurry for each egg (mix 1T ground flax seed with 3 T of warm water and let it sit for 5 minutes).

  13. Laura Degnan

    December 8, 2010 at 8:37 pm

    Reply

    These pancakes were so delicious! I actually made them for dinner, and my girls ate them right up! I am so glad I found this website! I’ve really been recommending it to all of my Mommy friends!

  14. Julie P.

    September 27, 2010 at 12:56 pm

    Reply

    I have made these a couple of times now and we really enjoy them, just the right touch of sweetness and the nuts give it a great texture.

  15. Sarah

    August 4, 2010 at 7:27 pm

    Reply

    Mmmm…love carrot pancakes. We serve them with a spread made of cream cheese with a little maple syrup mixed in. Sort of like cream cheese frosting on carrot cake.

  16. laura

    August 3, 2010 at 8:52 pm

    Reply

    can i use whole wheat flour instead?
    thanks so much, btw – love love love your recipes!

    • catherine

      August 5, 2010 at 2:31 pm

      Reply

      Thank you! Whole wheat is a bit more dense, I would use half and half.

  17. Caitlin

    July 2, 2010 at 7:22 pm

    Reply

    I was wondering if I am able to substitute the buttermilk?

    • catherine

      July 6, 2010 at 2:13 pm

      Reply

      You can used regular milk. If you don’t have buttermilk – you can combine the 1 1/4 cup of milk with 1 tbsp of lemon juice and let it sit for about 10 minutes.

      • Erika C

        March 6, 2012 at 11:41 am

        Reply

        Can you use this lemon juice method and make buttermilk with almond milk or it has to be regular milk?

        • catherine

          March 6, 2012 at 12:37 pm

          You can do it with almond milk!

  18. Amy

    June 27, 2010 at 7:20 pm

    Reply

    These have become a staple in our house. I make a big batch & freeze what is not eaten to become quick bfast or snack. Super easy & yummy. Thank you!!!

  19. Lettie

    June 25, 2010 at 6:57 am

    Reply

    Do you think a recipes like this one, made with green peace instead of carrots will do well? what would you put in the place of walnuts?

    • Christine

      March 6, 2012 at 11:31 am

      Reply

      Instead of carrots, you could probably try zucchini!

    • catherine

      June 25, 2010 at 12:46 pm

      Reply

      It would be a totally different texture, i’m not sure it would come out right.

  20. Julie P.

    June 15, 2010 at 10:52 pm

    Reply

    I’m worried about the walnuts here. At what age would you offer these to your children?

    • catherine

      June 16, 2010 at 2:43 pm

      Reply

      As soon as they could start chewing, I would suggest after age one or when babies have teeth. You can not put the nuts in or just chop them very small if you are worried. Both kids loved them!



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