Susan Feliciano Recipe

Carrot-Corn Pancakes

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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.

About this Recipe

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