Carrot Pancakes

For our Egg Dyeing Breakfast Party this year, I wanted to serve my Carrot Pancakes. They are obviously perfect for the occasion and liked by all! I topped them with freshly made whipped cream, toasted walnuts & grated carrot. The orange color from the carrot was a perfect complement to my bright tablescape.

Carrot Pancakes

 

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Prep time

20 mins

Cook time

6 mins

Total time

26 mins

 

These pancakes are packed with nutrition and are tasty! My toddler will even eat them!

Author: Erin Catlin

Recipe type: Breakfast

Cuisine: American

Serves: 4 large pancakes

Ingredients

• ¼ cup whole wheat flour
• ½ cup white flour
• ½ cup finely pulverized, toasted walnuts
• 1 tbsp + 1 tsp brown sugar
• 2 medium grated carrots
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ ground cinnamon
• 1 pinch of nutmeg
• 1 egg
• 1 cup milk
• 3 tbsp melted butter
• ¼ cup toasted walnuts

Instructions

1. toast ¾ cup walnuts
2. chop ¼ cup walnuts and set aside
3. finely pulverize (I use a food processor) the remaining ½ cup of walnuts and place in a medium bowl
4. add the remaining dry ingredients to the ½ cup of finely chopped walnuts
5. mix the egg, butter & milk in a separate bowl
6. grate the carrot and set aside a couple tablespoons for topping
7. stir the remaining grated carrot into the wet ingredients
8. gently fold the wet ingredients into the dry ingredients
9. let the batter rest while your pan or griddle heats up to medium
10. place about a tsp of butter in the heated pan and plop about ½ cup of the pancake batter into the pan
11. cook about 2-3 minutes on each side
12. top the pancakes with chopped walnuts, grated carrots & whipped cream
13. serve hot

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