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10 Grain Carrot Pancakes
By · 2 servings
16m prep time
5m cook time
by Cindy Suelzle -
What can be better than warm pancakes with melted butter and maple syrup? Try adding shredded carrots for a sweeter, almost nutty flavour and a whole lotta nutritional punch. So super quick and easy, you can make these any morning of the week. Hearty enough for lunch or dinner too!
Quick & Easy Recipes
Kid-Friendly Recipes
Breakfast
Lunch
Dinner
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
- 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.
- 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.
- 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.
- 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.
- Turn out onto platter and serve.
- Serving Suggestion:
- Whip up some THRIVE Butter Powder while you're waiting for the carrots to plump up. Serve pancakes with dollop of whipped butter, sliced fresh banana and pure maple syrup.
- What a power pack of flavour and natural goodness!
- Don't have THRIVE carrot dices? Shred some fresh to equal a heaping cup.