Recipes

Crispy Carrot Pancakes

What’s up doc? Why these carrot pancakes of course. Chock full of beta-carotene, this breakfast is as healthy as it is hearty. One things for sure Bugs Bunny won’t be the only one going floppy for these flap jacks.
Print Recipe

Course Breakfast
Cuisine Continental

Servings 2 servings
Calories 742.99 kcal

Ingredients

  

  • 4 tablespoon(s) egg whites, beaten
  • 1 cup(s) flour
  • 4 carrots
  • 1/2 tablespoon(s) masala
  • 3 teaspoon(s) sugar
  • 1/2 teaspoon(s) salt
  • 1/4 tablespoon(s) nutmeg
  • 3/4 tablespoon(s) cinnamon
  • 1 tablespoon(s) butter
  • 3 tablespoon(s) whipped cream

Instructions

 

  • Dice the carrots into slices and place them in a microwave-safe cup.
  • Microwave until soft, then mash with a spoon within the cup.
  • Add flour to beaten eggs, then the carrot paste.
  • Season with sugar, salt, masala, nutmeg and cinnamon and mix well.
  • Heat butter in a frying pan at medium heat.
  • Pour batter into frying pan, to desired size.
  • Brown pancake for approximately five minutes on either side and serve with butter, whipped cream or Nutella.
  • Ready in 20 min.

Nutrition

Calories: 742.99kcalCarbohydrates: 132.95gProtein: 22.14gFat: 15.35gSaturated Fat: 9.23gCholesterol: 37.37mgSodium: 1527.41mgFiber: 13.26gSugar: 27.1g

Keyword Carrots, Eggs
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