10 Grain Carrot Pancakes

10 Grain Carrot Pancakes

By Thrive Life · 2 servings

10m prep time
5m cook time
What can be better than warm pancakes with melted butter and maple syrup? Try adding shredded carrots for a sweeter, almost nutty flavor and a whole lotta nutritional punch. by Cindy Suelzle
Vegetarians Vegans Dairy-free Diets Kid-Friendly Recipes Breakfast
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Ingredients

  • 1 c. 10 Grain Pancake Mix
  • 2/3 c. THRIVE Carrot Dices rehydrated in about the same amount of water for approx 5-10 min
  • 1 c. Water
  • 1 tbsp. Coconut Oil - or your favourite oil to cook in

Directions

  1. Soak carrots in water till moisture is absorbed. If you need a little more water, add just a little at a time. You don't want excess moisture , you're looking for nice plumped up carrot pieces.
  2. Measure out pancake mix into measuring bowl and spoon carrots into it. Toss lightly with spoon or fork to incorporate carrots throughout evenly. Mixture should resemble a soft crumble.
  3. Add measured water into carrot-pancake mix and stir just to moisten all. If you need a little more water, go ahead and add a little - not too much, to get the texture you desire.
  4. Heat oil in skillet to melt. When skillet is very hot, spoon pancake batter (see how richly brown it is already) onto skillet in evenly sized pancakes. Cook over medium high heat till bubbles form around edges. Flip and cook a couple more minutes till toasty brown and cooked thoroughly.
  5. Turn out onto platter and serve.

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