Carrot Pancakes
Prep time
Cook time
Total time
These pancakes are packed with nutrition and are tasty! My toddler will even eat them!
Recipe type: Breakfast
Cuisine: American
Serves: 4 large pancakes
  • 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
  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
Recipe by Gilded at