Best Carrot Pancakes Recipes

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.

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS

Steps:

• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
• For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
• To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

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 BREAKFAST PANCAKES

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!

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Steps:

• Peel and remove ends from parsnips and carrots.
• Grate parsnips and carrots by hand or with your food processor's grater attachment.
• Place in large bowl.
• Puree onions and garlic in food processor and add to vegetable mixture.
• Add remaining ingredients and mix well.
• Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
• Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• Flip and cook on the second side.
• Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• Serve hot.

POTATO-CARROT PANCAKES

Steps:

• In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
• In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
• Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

CARROT LATKES (PANCAKES)

Steps:

• Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
• Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
• Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.

CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)

Steps:

• Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
• Combine all ingredients, add salt & pepper as desired & mix well.
• Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
• NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.

CARROT POTATO PANCAKES

Steps:

• In a large bowl, combine all the ingredients.
• Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
• Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
• Fry until lightly browned on one side,about 3 minutes.
• Turn over and fry on the other side another 3 minutes.
• Drain on paper towels.
• Serve warm.

POTATO CARROT PARSNIP PANCAKES

Steps:

• Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
• Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.

CARROT CAKE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
• In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
• Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
• Let the batter rest for 15-30 minutes at room temperature.
• Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
• Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
• Enjoy!

CARROT CAKE GREEK YOGURT PANCAKES

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.

ZUCCHINI CARROT PANCAKES

Steps:

• Combine the eggs, salt and pepper in a medium bowl and beat with a whisk until frothy.
• Gradually beat in the zucchini, carrot, scallion, and herbs. keep beating as you sprinkle in the flour.
• Place a griddle or skillet over medium heat. After a few minutes, spray with cooking spray. At this point, you may also melt in a little butter if you wish.
• When the griddle is hot, use a 1/4 cup measuring cup with a handle to scoop up batter and pour it onto the hot griddle. Cook for 4-6 minutes on each side, or until golden and crisp.
• Serve hot, plain or topped with a dab of sour cream or yogurt and some minced fresh mint leaves.
• For a special touch, serve with a side fo mushrooms and pass a small dish of Mango ketchup or Tomato jam. Enjoy!

CARROT POTATO PANCAKES

Steps:

• Peel the potatoes, and cut them into long strips. Process the potatoes, using the julienne blade of a food processor. Squeeze out the excess liquid with your hands.
• Peel the carrots, and process them using the julienne blade of the food processor.
• Mix the potatoes, carrots, garlic, thyme, flour, baking powder, salt and pepper together in a bowl.
• Whisk together the egg and egg whites, and stir them into the potato-carrot mixture.
• Heat a large nonstick pan until it is very hot. Reduce the heat to medium-high, and spray with nonstick spray.
• Spoon heaping tablespoons of batter into the pan, and flatten slightly. Brown on one side, and turn to brown lightly on the second side.
• Repeat until all the batter is used. Serve with light sour cream.

BUNNY BUTT CARROT CAKE PANCAKES

Steps:

• Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
• Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
• Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
• Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
• Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.

GLUTEN-FREE HEART-FRIENDLY CARROT PANCAKES

Steps:

• Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
• Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
• Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
• Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
• Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

CARROT CAKE PANCAKES

Steps:

• Pre-heat your Pan with a little Oil. This prevents the batter from sticking to the pan.
• In a mixing bowl, combine the Flour, Grated Carrot, Nutmeg, Cinnamon, Salt, Baking Powder and caster Sugar.
• In a separate bowl, combine the Oil & milk together then pour into the dry mixture. Mix until smooth.
• With a large spoon or ladle , carefully pour a small amount of the mixture into the centre of the hot pan. Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
• Repeat this process until you have used up all of your Batter and have a Tower of delightful Pancakes! Top off with some dairy-free Coconut Yogurt, Grated carrot, Walnuts(for added Protein) and a pinch of ground Nutmeg! Enjoy! Recipe by Holly at The Little Blog of Vegan

CARROT PANCAKES WITH CREAM CHEESE SPREAD

Steps:

• In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
• In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
• Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
• For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.

CARROT CAKE PANCAKES

Steps:

• In large bowl, stir together all Pancake ingredients until just combined. Heat 10-inch or larger skillet or griddle over medium heat (325°F). Lightly brush with oil.
• Pour batter by slightly less than 1/4 cupfuls onto hot skillet. Cook until golden on bottom and bubbles form on top, about 3 minutes; turn, and cook another 2 minutes or until golden brown. Transfer to plate. Repeat with remaining batter.
• Beat cream cheese with electric mixer on high speed until fluffy, about 1 minute. Add powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla; beat to combine.
• Spoon cream cheese topping on top of warm pancakes. Sprinkle with a dash of cinnamon.