I really like vegetables. And I really like figuring out how to eat vegetables in creative ways (for example…cauliflower rice). Breakfast isn’t normally when you think about eating vegetables, but that’s about to change! Carrots for breakfast? You better believe it!
So at one point in history someone thought it was a good idea to put carrots in a cake. And that turned out pretty well, right? Now carrots get to share their magic with pancakes. And you’ll love how well they turn out. It’s kinda just like eating carrot cake in pancake form! …In case you didn’t already figure that out from the title of the recipe…
These pancakes are a wonderfully healthy way to begin any day. You get fiber from the whole wheat flour, and the carrots are an incredible source of beta-carotene, which is one of those lovely antioxidants shown to help in the prevention of cancer. I also love topping my pancakes with non-fat Greek yogurt, which adds a nice little boost of protein. And maybe a little dash of cinnamon, which makes it more pretty.
A lot of the time pancakes are basically just a vehicle for the toppings. But these babies can truly stand on their own. I mean, obviously we will all put toppings on our pancakes…but despite that, the classic flavors of carrot cake still really shine through and give a magnificent pancake-eating experience. And the fluffiness. The fluffiness! Yes, it IS possible to have fluffy whole wheat pancakes. Rejoice!
Only one bowl is needed for this recipe, which makes clean-up a cinch. I do, however, recommend shredding the carrots up in a food processor in order to get the pieces as fine as possible. Yay for carrots in your pancakes, but boo for giant chunk of carrots ruining your pancakes. You can try using a grater if you don’t own a food processor, but you won’t be able to achieve quite the same tiny pieces.
These pancakes are delicious, satisfying, and so very easy to whip up in the morning. I love recipes like that. YAY! I think pancakes are rapidly becoming my new favorite breakfast food. I’ve already made these 4 times in the past 3 days. I feel no shame.
And guess what! As an added bonus, this recipe can also be made gluten-free! Check out the notes at the bottom of the recipe for the simple instructions.
- 1 cup whole wheat pastry flour*
- 2 teaspoons baking powder
- 2 Tablespoons Splenda (or granulated sugar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼-½ teaspoon salt
- 1/8 teaspoon ground ginger (optional)
- 2/3 cup non-dairy milk (I used plain, unsweetened almond milk)
- 1 teaspoon vanilla extract
- 2/3 cup carrots, finely chopped in food processor (see note in above post)
- Begin heating griddle (or frying pan) to approximately 350°F (about medium heat for the frying pan).
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, Splenda/sugar, cinnamon, nutmeg, salt and the optional ginger. Add milk and vanilla, and stir with a large spoon just until combined. Careful not to over-mix. Gently stir in carrots, again being careful not to over-mix.
- Once griddle is hot (*see note below regarding temperature), lightly coat with non-stick cooking spray and ladle on the batter to form desired-sized circles. Cook until bubbles form in center of pancakes and the edges begin to look “dry.” You can also use a spatula to peek underneath the pancakes for doneness. Flip pancakes and cook second side until golden brown. Repeat as needed to cook all batter.
- This recipe can also be made in single serving portion. Just halve the amounts of all the ingredients and continue to follow the directions as written.
- *For a gluten-free option: Replace the whole wheat pastry flour with the same amount of oat flour. To make your own oat flour, use a blender or food processor to grind oats into as fine a powder as possible. Generally, 1 cup of oats will yield approximately 1 cup of oat flour.
- *Test the temperature of your griddle or pan by dropping a small dot of batter onto the surface. If it sizzles as soon as it hits, the pan is hot enough to begin cooking the pancakes.
- (serving size = 1/2 recipe)
- Calories: 241
- Fat: 2g
- Carbohydrates: 49g
- Fiber: 10g
- Sugar: 2g
- Protein: 9g