This is a thicker pancake batter due to the carrots and whole grain flours. If you prefer a thinner batter, add a few tablespoons of milk. Heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while you finish the batch, or serve them up as you go. (Recipe updated with more info on how to make with whole-wheat flour in March 2021.)
- 1 cup packed shredded carrot (about 1 medium carrot)
- 3 eggs, lightly beaten
- 1/2 cup applesauce
- 1/2 cup plain yogurt
- 2 tablespoons butter, melted and slightly cooled
- 1 teaspoon vanilla
- 1 cup buckwheat flour or whole wheat flour (*If using whole-wheat, reduce the eggs to 2)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/3 cup raisins, optional
- Butter or neutral oil
- Maple syrup, nut butter, or yogurt to top as desired
- Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain well and pat dry.
- Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.
- Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine.
- Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Cook batter, about 1/4 cup at a time and spreading thinly, for about 2-3 minutes per side or until set around the edges and lightly browned.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.
Let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well.
Use buckwheat flour for the most nutrition and best final texture.
Or to use whole-wheat flour, reduce the eggs to 2.
Top with syrup, nut butter, or even additional applesauce.
Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.
Dairy-Free: Replace the yogurt with nondairy milk.
Gluten-Free: Use buckwheat flour (it’s naturally GF).