Carrot Breakfast Pancakes Recipe

Name: Carrot Breakfast Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups milk; 2 eggs; 1/4 cup butter; 4 medium carrots, chopped; 2 cups flour; 2 tablespoons baking powder; 1 teaspoon salt; 4 tablespoons sugar; 2 dashes nutmeg; 2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Servings: persons

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon (For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

1
First you will need to get your blender out!
2
Pour Milk into blender; add eggs and butter.
3
Mix briefly to put egg and butter through milk.
4
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.
5
Then add nutmeg and cinnamon and mix for about 1 minute.
6
Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
7
Heat to medium heat, and cook pancakes.
8
Make them whatever size you wish!
9
Cook until golden brown.
10
They will be a beautiful golden color!
11
Enjoy them with a small amount of pure maple syrup!

678

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups milk, 2 eggs, 1/4 cup butter, 4 medium carrots, chopped, and more.

Yes, Carrot Breakfast Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Breakfast Pancakes

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