Servings: 4 (2 pancakes each)
Diet: Vegetarian
Per Serving: 260 Calories | 36g Carbs | 9g Sugar | 3g Fiber | 9g Fat (1g Sat Fat) | 7g Protein | 530mg Sodium
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 large egg
- 1 tablespoon sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 2 tablespoons oil or melted butter, divided
- Optional: 2 tablespoons raisins
Instructions
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a large bowl, whisk together the egg, sugar, milk and vanilla. Stir in the carrots and raisins (if using).
- Fold the dry ingredients into the carrot mixture. Stir gently until just combined, being careful not to overmix the batter.
- Heat 1 tablespoon of butter or oil in a nonstick pan over medium heat. Scoop 2 tablespoons of the batter into the pan for each pancake. Cook until golden, about 2 minutes per side. Repeat with remaining batter, using remaining oil or butter as needed.
Did you know? Carrots contain nutrients (vitamins A, C, K and fiber) that support your immune
system, gut health, blood sugar levels, healthy skin and bones, and vision.
Shopping Tip: Short on time? Pre-shredded carrots will work!