Carrot-Corn Pancakes

1
Susan Feliciano

By
@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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min

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

How to Make Carrot-Corn Pancakes

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.

Printable Recipe Card

About Carrot-Corn Pancakes

Dietary Needs: Vegetarian
Other Tag: Healthy



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