These carrot pancakes have a fan following. I first created these pancakes over thirty years ago when I was in high school, and they were an instant hit in our family because of their yum factor and because they were an easy family dinner. I feel a little better about them for a pancake night because they were more than just empty carbs. These super-powered pancakes sport vitamins, iron and protein as well.
I took this recipe with me when I nannied, and although the family at first wrinkled their noses at the idea, they were quickly won over when they were willing to give them a taste.
But I wasn’t completely happy with the original version of this recipe. It was difficult to cook the pancakes all the way through. Sometimes they seemed a little gummy. So this recipe sat in my recipe box ignored for about 10 years.
Last year I pulled it out and started tweaking it. I did a little research and found some ideas to help me make a fluffier pancake that would cook through easily. I lowered the amount of cooking oil because the carrots and raisins naturally made a sort of substitute fat. I doubled the baking powder because in my original recipe it was scant. I upped the milk which thinned the pancake enough to let it spread better in the pan and actually added more flavor.
Where, you may ask, are all the carrot chunks? The chopped nuts? The raisins? This is actually a nice smooth pancake with only tiny flecks of those vitamin-rich ingredients. And after chopping some rough carrot chunks, all these ingredients are pureed together with the wet ingredients.
Now let it be said that there have always been friends and family to champion this recipe, and that every variation I concocted on the way to perfection was greedily devoured! But at last I am satisfied with the quality of the final adaptation!
Cooking-wise, the only thing to note is that these seem to cook better on a slightly lower temperature than your average pancake. I like to start heating the skillet on medium heat and then reduce to medium-low after I’ve completed the first batch.
- 2 eggs
- 1 cup chopped carrots
- 1/2 cup raisins
- 1/2 cups walnuts or pecans
- 1 1/3 cup milk
- 3 Tbsp oil
- 1 1/4 cup flour
- 2 Tbsp brown sugar
- 1/4 tsp salt
- 4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Blend eggs, carrots, raisins, nuts, oil and milk in a blender until grainy and well-blended.
- In a separate bowl, stir together remaining dry ingredients. Gently fold blended carrot mixture into dry ingredients. For best results let sit for 5 minutes.
- Heat greased skillet over medium heat. Pour or scoop batter into hot skillet to form 4" pancakes. Reduce heat to medium-low. Flip when pancake batter begins to bubble and pop and continue cooking until browned. Serve warm with butter and syrup.
These pancakes cook best if you make them small (4") and if you cook them at a slightly lower temperature than regular pancakes
Nutrition Information:Yield: 6 Serving Size: 3 pancakes
Amount Per Serving: Calories: 332Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 66mgSodium: 493mgCarbohydrates: 41gFiber: 3gSugar: 13gProtein: 9g
I hope you’ll enjoy these healthier pancakes! The carrots, raisins and nuts are well blended for a smooth pancake, but the flavors of these ingredients come though. There’s a nice fall spice flavor without too much sweetness. They are definitely still a breakfast food, not a dessert.
This post by Penny Davidson originally appeared on October 10, 2020, on Life Over Lunch.