Ingredients
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1 3/4
-
2
-
1/4
-
4
-
2
-
2
-
1
-
4
-
2
-
2
-
-
-
-
-
Directions
Carrot Breakfast Pancakes,I love pumpkin pancakes, but I didnt have any pumpkin this morning. I have tons of carrots, so I thought I would try to make carrot pancakes!! They came out EXCELLENT!!!!! DELICIOUS! 🙂 I hope you enjoy them! (yields 8-12 pancakes depending on how large you make them!),I want to make this for my baby; no teeth. Should I precook the carrots? Can the pancakes be ‘chewed’ with only the tongue and roof of the mouth?….,These were a surprise hit here at our house! I loved how easy and quick they came together, they tasted yummy and so cool to add that extra nutrition to our breakfast meal! Thanks for sharing the keeper recipe!
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Steps
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1
Done
|
First You Will Need to Get Your Blender Out! |
|
2
Done
|
Pour Milk Into Blender; Add Eggs and Butter. |
|
3
Done
|
Mix Briefly to Put Egg and Butter Through Milk. |
|
4
Done
|
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
Done
|
Then Add Nutmeg and Cinnamon and Mix For About 1 Minute. |
|
6
Done
|
Check Thickness; If You Feel It Is Too Thin, Add a Little More Flour (tbs or 2) Spray Frying Pan With Cooking Spray. |
|
7
Done
|
Heat to Medium Heat, and Cook Pancakes. |
|
8
Done
|
Make Them Whatever Size You Wish! |
|
9
Done
|
Cook Until Golden Brown. |
|
10
Done
|
They Will Be a Beautiful Golden Color! |
