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Shredded carrots add texture and sweetness to these easy pancakes from the authors of new cookbook, "The Teen Kitchen" — which our very own Rach wrote the foreword for!
"We enjoy these pancakes for breakfast and then pack up a few in a to-go container because they make a delicious snack," say Emily & Lyla, who like to use their Homemade Applesauce to make the batter even healthier.
Pro Tip: The Kitchen Twins prefer to shred the carrots by hand or use the shredder blade on a food processor, rather than buying pre-shredded carrots at the store, which are too thick and long (they are matchstick-size rather than shredded). Bonus: this will also save you money since the pre-shredded pack is more expensive per ounce than whole carrots.
Leftover Tip: Freeze leftover cooked pancakes in an airtight container for up to a month and reheat in the toaster or oven.
Excerpt from The Teen Kitchen by Emily & Lyla Allen. Copyright © 2019 by Emily & Lyla Allen. Used with permission by Ten Speed Press. All rights reserved.
In a large bowl, whisk the eggs and then add in the milk, applesauce, and oil.
In a medium bowl, mix the flour, baking powder, cinnamon, salt, and sugar. Mix the dry ingredients into the wet ingredients. Then add the carrots and mix until they’re well blended.
Heat a nonstick griddle over medium heat. (A drop of water should sizzle on it.) When it’s ready, add a little butter or cooking spray to the surface.
Add 1 to 2 tablespoons of batter for each pancake. Cook for about 3 minutes per side, until golden brown. You can test for readiness by pushing the spatula down on the pancakes. If no batter oozes out, they are done and ready to eat. The first few pancakes always seem to take a touch longer, so be patient! Top with butter and syrup and serve.
MORE: Almond Flour Pancakes