Carrot Pancakes With Salted Yogurt Recipes

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CARROT BREAKFAST PANCAKES



Carrot Breakfast Pancakes image

I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)

Provided by love4culinary

Categories     Breakfast

Time 30m

Yield 8-12 pancakes, 4-6 serving(s)

Number Of Ingredients 10

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Steps:

  • First you will need to get your blender out!
  • Pour Milk into blender; add eggs and butter.
  • Mix briefly to put egg and butter through milk.
  • Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
  • Then add nutmeg and cinnamon and mix for about 1 minute.
  • Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
  • Heat to medium heat, and cook pancakes.
  • Make them whatever size you wish!
  • Cook until golden brown.
  • They will be a beautiful golden color!
  • Enjoy them with a small amount of pure maple syrup!

Nutrition Facts : Calories 511.1, Fat 18.6, SaturatedFat 10.6, Cholesterol 138.4, Sodium 1358.6, Carbohydrate 73, Fiber 3.5, Sugar 15.8, Protein 13.8

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