Carrot-Corn Pancakes

Susan Feliciano

By
@frenchtutor

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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min

Ingredients

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

Step-By-Step

1Preheat flat griddle to medium heat.
2Mix 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.
3Brush 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.
4Makes about 6 six-inch pancakes. Very good served with butter and sorghum or maple syrup.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Carrot, #pancake, #cornmeal