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.
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
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.