Best Carrot Pancakes With Salted Yogurt Recipes

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CARROT PANCAKES



Carrot Pancakes image

When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 teaspoon vanilla extract
CREAM CHEESE SPREAD:
2 tablespoons milk
1/2 teaspoon vanilla extract
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
Dash ground cinnamon

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.

Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.

CARROT CAKE GREEK YOGURT PANCAKES



Carrot Cake Greek Yogurt Pancakes image

Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.

Provided by kornon

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 14

1 cup old-fashioned oats
½ cup Greek yogurt
2 eggs
2 carrots, peeled and finely chopped
¼ cup skim milk, or more as needed
¼ cup vanilla protein powder
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1 pinch ground ginger
1 carrot, peeled and grated
cooking spray

Steps:

  • Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
  • Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 12.8 g, Cholesterol 52.4 mg, Fat 3.6 g, Fiber 1.8 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 145.4 mg, Sugar 4.1 g

CARROT BREAKFAST PANCAKES



Carrot Breakfast Pancakes image

I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! :-) I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!)

Provided by love4culinary

Categories     Breakfast

Time 30m

Yield 8-12 pancakes, 4-6 serving(s)

Number Of Ingredients 10

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Steps:

  • First you will need to get your blender out!
  • Pour Milk into blender; add eggs and butter.
  • Mix briefly to put egg and butter through milk.
  • Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
  • Then add nutmeg and cinnamon and mix for about 1 minute.
  • Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
  • Heat to medium heat, and cook pancakes.
  • Make them whatever size you wish!
  • Cook until golden brown.
  • They will be a beautiful golden color!
  • Enjoy them with a small amount of pure maple syrup!

Nutrition Facts : Calories 511.1, Fat 18.6, SaturatedFat 10.6, Cholesterol 138.4, Sodium 1358.6, Carbohydrate 73, Fiber 3.5, Sugar 15.8, Protein 13.8

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Carrot cake pancakes make eating your vegetables fun and exciting! Traditional buttermilk pancakes are elevated with bold spices, raisins, pecans, and freshly grated carrots. Served with a spiced cream cheese topping and chopped nuts for a spring-inspired breakfast.

Provided by Jessica Gavin

Categories     Breakfast     Brunch     Freezer-friendly     Make-ahead

Time 45m

Yield 16

Number Of Ingredients 26

For the Cream Cheese Topping (makes 1 1/2 cups):
8 ounces cream cheese, room temperature
1/4 cup (60ml) heavy whipping cream
1/2 cup (81g) golden brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
For the Carrot Cake Pancakes:
2 cups (284g) all-purpose flour
2 tablespoons (24g) brown sugar, packed
1 teaspoon (3g) baking powder
1/2 teaspoon (2g) baking soda
1/2 teaspoon (3g) kosher salt
1 teaspoon (3g) ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups (480ml) buttermilk
2 large eggs
3 tablespoons (44g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup (116g) carrots, peeled and finely grated
1/2 cup (57g) pecan halves, finely chopped plus more for topping
1/4 cup (37g) raisins roughly chopped
Vegetable oil, as needed for cooking
To serve:
Pure maple syrup, as needed for topping

Steps:

  • Combine the dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Make the batter: Gently stir in the wet ingredients into the dry ingredients, there should be a few flour streaks and batter should be lumpy. Let the batter rest for 10 minutes before cooking. The unmixed flour should hydrate while the batter sits; if it doesn't, stir the batter once or twice and let it sit a few more minutes.
  • Prepare the pan: Heat a large 12-inch nonstick skillet over medium heat. Add 1 teaspoon of vegetable oil, use a paper towel to wipe a thin layer of oil over the surface.
  • Serve: Serve pancakes with cream cheese topping, chopped pecans, and maple syrup.

CARROT-AND-POTATO LATKES



Carrot-and-Potato Latkes image

Potato pancakes, also called latkes, are a traditional Hanukkah treat. For sweetness and color, this version adds carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16 3 1/2-inch pancakes

Number Of Ingredients 9

1 pound potatoes
1 tablespoon fresh lemon juice
1/2 pound (about 3 medium) carrots, peeled and coarsely grated
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6-9 tablespoons canola oil
Salt and pepper, to taste
Plain yogurt, or applesauce (as a condiment)

Steps:

  • Preheat the oven to 400 degrees and prepare a baking sheet.
  • Peel potatoes and coarsely grate into a colander. Mix in lemon juice and drain for 5 minutes. In a medium bowl, stir together the carrots and egg. Stir in the flour, salt, and pepper.
  • In a large (at least 10-inch) heavy nonstick skillet, heat 2 tablespoons oil over medium heat. Spoon 1/4 cup of the mixture loosely in the pan so it forms a pancake. Repeat to make 3 more pancakes. Press on each lightly with a flat spatula to make a cake about 1/2 inch wide. Cook until browned on one side, about 3 minutes. Turn the cakes over and brown the other side, about 3 minutes.
  • Transfer to the baking sheet. Repeat with remaining pancake mixture, adding 1 to 2 tablespoons of oil to the pan with each batch, depending on how much oil is remaining in the pan.
  • Bake for 8 to 10 minutes to cook the pancakes through. Drain briefly on paper towels. Season with salt and pepper. Serve while hot, with yogurt and/or applesauce.

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