Carrot pancakes

A beautiful golden color pancakes! Almost a carrot cake in miniature:) For carrot lovers like me they are just like heaven:D Enjoy!


1 1/3 cup buttermilk
2 eggs
4 carrots (1 1/2 cup chopped)
1 cup all purpose flour
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
pinch of salt
vegetable oil for frying


In a stand blender/food processor cup add in chopped carrots, buttermilk, eggs and pulse until fine (until carrots are completely mixed through). In a bowl, mix together the dry ingredients: flour, brown sugar, salt, cinnamon, ginger, cloves and baking soda. Add the carrot mixture to dry ingredients and stir to combine.

Heat a nonstick skillet greased with some oil over medium heat (it is important to have a steady medium heat for cooking pancakes). Cook pancakes until bubbles appear on the surface, and the edges begin to change color. Make them whatever size you wish. Flip over and cook on the other side. Stack onto plates. Sprinkle with cinnamon, if desirable. Serve immediately with nuts, honey, yogurt, cream cheese, berries or whatever you like:)

Bon Appetit!


Neil is curious, as always:)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s