Pinched 30 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 c||finely shredded carrots|
|1/4 c||egg beaters (or 1 large egg)|
|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|
Heiskell, TN (pop. 18,304)
Member Since Jan 2011
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.
Preheat flat griddle to medium heat.
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.
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.
Makes about 6 six-inch pancakes. Very good served with butter and sorghum or maple syrup.