carrot-pancakes.jpgPin

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.

carrot-pancakes.jpgPin

Carrot Pancakes

No ratings yet
Author: Catherine McCord
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients  

  • 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

Instructions 

  • 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.

Nutrition

Sodium: 90mg | Sugar: 3g | Fiber: 1g | Calories: 60kcal | Fat: 1g | Protein: 1g | Carbohydrates: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Just made these. So good. Used maple sugar and coconut oil and added 1/4 cup of shredded parsnips because I had some. I then made some cream cheese, cinnamon, maple syrup spread to make sandwiches. My 2 toddler boys love pancake sandwiches. I have a silver dollar pancake pan and go through a lot of pancake batter. I love all your weelicious recipes. Thanks so much

  2. My 15 month old son has just recently started turning his nose up at his old favorite vegetables. I have been trying to figure out ways to sneak more veggies into his diet. These pancakes were great and did the trick! I made them with 1C carrot puree and half cup shredded carrots. I served them with a little bit of honey, and he ate them up.. The batch made lots, I’m happy to have so much left over. Thank you!

  3. […] up with creative ways to make sure she’s getting the nutrients she needs. Here’s the recipe I […]

Leave a Reply

Your email address will not be published.

Recipe Rating