Light Carroty Pancakes Recipe

Name: Light Carroty Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ¼ cup sugar; 1 teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 cup grated carrot; 1 cup milk; 1 teaspoon vanilla extract; 2 eggs, separated

Servings: persons

1 cup all-purpose flour
¼ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup grated carrot
1 cup milk
1 teaspoon vanilla extract
2 eggs, separated

1
Preheat a lightly greased skillet or griddle to 425 degrees F.
2
In a large mixing bowl, combine all the dry ingredients, including the grated carrots.
3
In a medium mixing bowl, stir the egg yolks and vanilla into the milk and then add to the flour mixture.
4
Just before cooking, beat the egg whites in a separate bowl until stiff but not dry.
5
Fold them into the batter gently.
6
For each pancake, cook on the griddle until bubbles appear on the surface and underside is golden, flip, and repeat with other side until all the batter has been used.
7
Drizzled with a little honey or classic maple syrup they taste wonderful warm off the skillet!

297

kcal

Calories

Fat

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 cup all-purpose flour, ¼ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Light Carroty 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.

Light Carroty Pancakes

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