When I think about Easter, I think about bunny rabbits. And when I think about bunny rabbits, I think about carrots! So in honor of this holiday we’re going to have some fun and make carrot pancakes for Easter brunch. We did a test run for this recipe 2 weeks ago and I couldn’t believe how yummy it turned out. Pancakes are certainly delicious on their own, but when you add finely shredded carrots, walnuts and a touch of cinnamon to the mix, it gives them a wonderful added texture and flavor. And as good as these pancakes are dipped in a bit of maple syrup or honey, they’re just as delicious on their own.
Whether you’re making brunch this Easter for a big group or just staying home with your family, these carrot pancakes are a healthy spring treat that your little bunnies are sure to love.
- 1 1/4 Cup flour
- 2 Tsp baking powder
- 1/2 Tsp ground cinnamon
- 1/4 Tsp kosher salt
- 1/4 Cup walnuts, chopped
- 3 Tbsp brown sugar
- 3/4 Cup buttermilk
- 1 Tbsp vegetable or canola oil
- 1 Tsp vanilla extract
- 2 large eggs, whisked
- 1 1/2 Cups Carrots, shredded fine (about 3 small carrots)
- Butter or Oil for cooking
- Place the first 5 ingredients in a bowl and stir to combine.
- In another bowl, place sugar, buttermilk, oil, vanilla, carrot and eggs and mix.
- Add the dry ingredients to the wet and mix.
- Heat a large skillet over medium heat and lightly coat with butter or oil.
- Spoon about 1/4 cup of batter onto the skillet and cook for 2 minutes on each side or until golden.
- Serve with honey or maple syrup.
- To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.