Susan's StoryJust 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.
finely shredded carrots
egg beaters (or 1 large egg)
plain corn meal
whole grain pancake mix (i used bob's red mill)
butter or coconut oil for greasing griddle
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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
Joan Hunt vegancook - May 17, 2011
those look like they came out great! they look so good.
Colleen Sowa colleenlucky7 - May 19, 2011
Hi Sweet Susan! I have made corn pancakes my whole life.... but have not had them with carrots!!! Will have to try.... thanks for posting!
Susan Feliciano frenchtutor - May 20, 2011
I enjoyed these greatly - ate too many! My daughter finished them up and said they were great. I think next time I'll put a double amount of carrots in the batter. I like to experiment.
Colleen Sowa colleenlucky7 - May 20, 2011
That is the fun part of cooking..... even though I goofed on a recipe yesterday.... LOL