These carrot pancakes are DELICIOUS! They’re filled with a generous amount of carrots and are made with gluten-free flour. They are light and fluffy like a regular pancake and oh so delicious. I love these because I can eat a few at a time and not feel sluggish or guilty afterward. I get to satisfy my carb craving (while getting a dose of vegetables) without feeling bad about it because I know I am also fueling my body with a plentiful amount of carrots!
A friend of mine shared this recipe with me from LoveToBeInTheKitchen.com, and from the first time I made them I was sold. I made a couple of recipe changes to make them slightly healthier. I chose to use organic maple syrup instead of sugar, and gluten-free flour instead of regular flour. I also added some additional seasoning which I think really sets it apart from some of the other recipes I’ve seen.
These carrot pancakes feel like autumn and in my opinion, I love fall flavors year-round. I like to top mine with greek yogurt, raspberries, coconut flakes, and organic maple syrup.
Ingredients
- 2 cups of milk
- 2 eggs
- ¼ cup butter (melted)
- 2 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 tbsp of organic maple syrup
- 1 bag of shredded carrots (10 oz)
- 1 tbsp of vanilla extract
- 1 teaspoon of cinnamon
- Dash of allspice
- ¼ teaspoon of nutmeg
- ¼ teaspoon of pumpkin spice
Instructions
- Combine milk, eggs, melted butter, vanilla extract and maple syrup in your blender
- Blend for one minute
- Add flour, baking powder, salt, cinnamon, allspice, nutmeg, and pumpkin spice to the blender
- Add shredded carrots and blend until smooth
- If the batter is too thick you can add a little bit of water at a time
- If it seems to thin you can add a little more flour
- Heat a pan over medium heat and spray with non-stick cooking spray
- Pour a little bit of batter at a time directly from your blender
- Cook for a couple minutes on each side until golden brown
- Spray the pan with non-stick cooking spray before you pour more batter into the pan
Enjoy!
