Author Notes: This pancake recipe developed after a large amount of carrots were left unused in the crisper drawer. Didn’t want them to go to waste!! —Sarathehipe
Serves: about 12-14 pancakes
Ingredients
-
2
cups milk
-
2
eggs
-
1/4
cup melted butter
-
2
cups shredded carrots
-
2
cups flour
-
2
tablespoons baking powder
-
1
teaspoon salt
-
2
tablespoons white sugar
-
2
tablespoons dark brown sugar
-
1/2
teaspoon pumpkin pie spice
Directions
- Pour milk into bowl, add eggs and melted butter. Whisk together lightly until combined.
- Add shredded carrots, flour, baking powder, salt, sugars and pumpkin pie spice and stir to combine (about 1 minute).
- Lightly coat pan with non stick cooking spray and place over medium heat.
- Make pancakes whatever size you prefer and cook until golden brown on both sides.
- Serve with real maple syrup and top with whipped cream cheese instead of butter!