Carrot Breakfast Pancakes Food

EASY ZUCCHINI CARROT PANCAKES

Steps:

• Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
• In the meantime, prepare and measure the other ingredients (except the olive oil, salt and optional toppings *(see first note) and place them in a large bowl.Then, using your hands, squeeze the grated zucchini to drain excess liquid (it's okay if it is not completely dry) before adding it with the other ingredients.
• Combine the ingredients until well incorporated.
• Heat a large skillet on medium-high heat and add a tablespoon of olive oil, swirling the skillet to cover the surface. Scoop ⅓ cup of the mixture in the pan and gently press down with a spatula to form a pancake **(see second note). Repeat the process until the pan is filled with pancakes, but the pancakes are not touching.
• Pan-fry until golden-brown, about 3-4 minutes on each side. Transfer to a plate lined with a paper towel. Add another tablespoon of the olive oil to the skillet and repeat the frying process until the mixture runs out.
• Garnish with additional fresh parsley and serve with sour cream or plain Greek yogurt if you like. Best enjoyed immediately.

CARROT PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.

CARROT LATKES (PANCAKES)

Steps:

• Pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees F (175 degrees C).
• Mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. Beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. Stir mixture until combined and moistened.
• Spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. Transfer latkes using a slotted spoon to a paper towel-lined plate.

CARROT CAKE OATMEAL PANCAKES

Steps:

• In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
• In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
• Pour the liquid ingredients into the dry ingredients and combine well.
• Heat a skillet over medium-low heat.
• Using a ladle, pour the desired amount of batter into the pan.
• Turn the pancake when bubbles appear on top and underneath is firm.
• Remove from the pan when they turn a light golden color and the batter is fully cooked.
• Repeat steps 5-7 until the batter is gone.
• To make the plant-based cream, place all ingredients in a blender and process until smooth.
• Serve pancakes covered with plant-based cream.

HEALTHY CARROT CAKE PANCAKES

Steps:

• Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
• Lightly coat a griddle with coconut oil or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
• Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

CARROT PANCAKE

Steps:

• In a bowl, mix together the dry ingredients [flour, sugar, b. powder, salt.].
• Mix in the milk, egg, and applesauce.
• Put raw, uncooked carrots in a food processor until very fine.
• Stir the carrots in with the batter.
• Spray your griddle or frying pan with cooking spray, then heat to 375 or medium heat.
• Use 1/4 cup to measure out your pancakes. Cook pancakes until bubbly on top, then flip over until the other side is also cooked and golden.

CARROT BREAKFAST PANCAKES

Steps:

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