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Carrot Pancakes

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1 c. unbleached flour

2 to 3 T. dry milk powder

2 T. brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 large egg

3/4 c. water

3/4 c. cooked mashed carrots (make from dried carrots)

2 T. vegetable oil

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​Combine all ingredients in a mixing bowl and stir until well.  Pre-heat a fry pan or skillet on medium heat, add cooking oil in a sparse layer. Pour pancake batter onto skillet in third cup scoops. Cook on each side, until cooked through. Serve with syrup.

 

 

Note: the 3/4 cup of mashed carrots can be substituted with pumpkin, applesauce, or mashed bananas.   

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