carrot-corn pancakes

Name: Carrot-Corn Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 1 cup(s) finely shredded carrots; 1/4 cup(s) egg beaters (or 1 large egg); 1/2 cup(s) milk; 2 tablespoon(s) brown sugar; 1/4 cup(s) plain corn meal; 3/4 cup(s) whole grain pancake mix (i used bob's red mill); 1/2 teaspoon(s) baking powder; 1 tablespoon(s) butter or coconut oil for greasing griddle

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Susan Feliciano

Oak Ridge, TN

Updated on May 17, 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.

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prep time 10 Min

cook time 20 Min

method ---

yield 2 serving(s)

Ingredients

1 cup finely shredded carrots
1/4 cup egg beaters (or 1 large egg)
1/2 cup milk
2 tablespoons brown sugar
1/4 cup plain corn meal
3/4 cup whole grain pancake mix (i used bob's red mill)
1/2 teaspoon baking powder
1 tablespoon butter or coconut oil for greasing griddle

How To Make carrot-corn pancakes

Step 1

Preheat flat griddle to medium heat.

Step 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.
Step 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.
Step 4

Makes about 6 six-inch pancakes. Very good served with butter and sorghum or maple syrup.
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