We love pancakes, but having them few times a week makes me feel guilty that I don’t give a nutritious breakfast for my family. So with the spring here I got inspired to make Carrot Pancakes. Surprisingly, they turned out fantastic and now it will be go-to pancakes recipe in our family.
About these Carrot Pancakes
I love that while it tastes delicious, it’s not that bad for you since it has lots of nutritious carrots in it.
It only takes one bowl to make it, so no much dirty bowls.
You can whip the batter and then cook the pancakes in 20 minutes total.
They could easily be served as lunch (or even dinner, if you are in our house).
Carrot Pancake Recipe
- 2 cups flour
- 2 cups milk
- 2 eggs
- 1 tsp baking powder
- pinch of salt
- 1 tsp cinnamon
- 1 cup shredded coconut
- 2 cups shredded carrots
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- walnuts (totally optional)
Beat eggs with sugar. Add salt, oil and pour milk. Add flour, baking powder, cinnamon and coconut. Mix well. Add shredded carrots.
Heat your skillet and grease the surface with some butter. Spoon on the pancake batter into the skillet. Cook on each side for about 1.5 minutes.
These carrot pancakes are delicious topped with some fresh fruit (like strawberries, blueberries) and some warm maple syrup, of course.
Here is a video of me and my son making carrot pancakes together.
THE BEST part about carrot pancakes that KIDS WON’T know there are lots of carrots in these pancakes. At least mine didn’t know. They have been happily eating them for a while now.