Best Carrot Breakfast Pancakes Recipes

CARROT CAKE OATMEAL PANCAKES

Steps:

• In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
• In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
• Pour the liquid ingredients into the dry ingredients and combine well.
• Heat a skillet over medium-low heat.
• Using a ladle, pour the desired amount of batter into the pan.
• Turn the pancake when bubbles appear on top and underneath is firm.
• Remove from the pan when they turn a light golden color and the batter is fully cooked.
• Repeat steps 5-7 until the batter is gone.
• To make the plant-based cream, place all ingredients in a blender and process until smooth.
• Serve pancakes covered with plant-based cream.

CARROT CAKE PANCAKES

Steps:

• In a large mixing bowl, whisk together flour, baking powder, baking soda, spices and salt until well combined. In a separate bowl, whisk together buttermilk, vanilla, vegetable oil, honey, and egg. Add wet ingredient mixture to dry ingredients and whisk until no dry pockets of flour remain. Fold in shredded carrot and coconut.
• Heat a large frying pan over medium heat. Add just enough oil to coat the bottom of the pan. Cooking no more than three at a time, measure out 1/4 cupfuls of pancake mixture into the hot oil and use the back of a spoon to spread each mound into a shallow circle. Use a spatula to flip each pancake once the bottom has become lightly browned, about 2 minutes. Continue frying until pancakes are cooked through, 2 to 3 minutes. Repeat frying process with remaining batter and more oil if necessary.
• Serve pancakes warm with maple syrup or cream cheese frosting.

CARROT PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

CARROT CAKE PANCAKES

Steps:

• In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

CARROT CAKE PANCAKES

Steps:

• 1. Shred carrots in a food processor for best results. You can use baby carrots if you don't want to peel carrots. An 8-ounce bag will give you about 3 cups of carrots but you can use them for another recipe you've been dying to try!
• 2. Mix dry ingredients together in a large bowl. Use a fork or a wire whisk to make sure you get everything mixed up from the bottom.
• 3. Crack eggs into a small bowl and beat them together. Add milk and stir together. I make sure that there are no large gobs (technical term) of eggs in one place.
• 4. Slowly stir wet ingredients into the bowl with dry ingredients making sure you have everything mixed up from the bottom and not too many lumps.
• 5. Stir in carrots; mix well.
• 6. Drain liquid off of the pineapple and set aside. Stir pineapple chunks into the batter. If your batter is too thick, you can add some of the pineapple juice to thin it out and add more pineapple flavor through out the pancakes.
• 7. Preheat pancake griddle and a small amount of canola or vegetable oil. Using 1/4 cup measuring cup, place pancakes onto the griddle. I put 4 at a time on mine. Sprinkle with crushed walnuts. If you prefer you can add them to the batter, but I think they "get lost" doing it that way.
• 8. Turn pancakes after the bubbles that form on the sides and top. It takes only 1-2 minutes depending on the density of the batter. Let cook on the other side about a minute more. Press with a spatula. If they are too dense they might need longer to cook. Pressing them will squeeze the raw batter out of the sides and make them more even in thickness.
• 9. Enjoy with your favorite syrup or cream cheese frosting thinned out to a pourable consistency.

CABBAGE PANCAKES

Steps:

• Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
• Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
• Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
• Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
• Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
• Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.