Carrot-Corn Pancakes

Susan Feliciano Recipe

By Susan Feliciano 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.


Recipe Rating:
 1 Rating
Serves:
2
Prep Time:
Cook Time:

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

Directions

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.