8 Reviews | Be the first to review!
Reviews
kauai17 on 5.18.2010
I have told so many people about this recipe! It was very tasty and simply unique. The spices add a light flavor and the carrots give it a nice crunch. We added some golden raisins as well. They always come out perfect and fluffy. Thanks for sharing!!!
everellie on 7.4.2010
These are fantastic. We made them gluten free, with a blend of flours. The flavors are complex and perfect paired with real maple syrup.
agoldberg on 7.5.2010
We made these for breakfast this morning and they were delicious. We’ll definitely make these again. Looking at the recipe, they’re actually pretty healthy too!
caramichele on 3.3.2011
I thoroughly enjoyed this unusual take on pancakes! My kids (and ok, probably my husband too) were a bit suspicious at first: “Why is mom trying to sneak carrots into our pancakes?” But after one bite apiece, they became believers. (It didn’t hurt that I served these with Ree’s Maple Butter Icing as a special treat.) One note: these a VERY filling. I doubled the recipe, and it yielded 14 4-inch pancakes, of which I was only able to eat two. And I’m typically a big breakfast eater. Thank you, multiplydelicious! I’ll be adding these to my permanent pancake repetoire!
emilybutterfly on 3.5.2011
I must have done something wrong because these were not delicious. I loved the idea, but the implementation just did not happen. My pancakes were quite heavy, and not really good. Though judging from the other comments and reviews it must have been my error somewhere.
coverwr on 3.6.2011
We all enjoyed these pancakes! They were soooo good! I added some dried currants because I like raisins in my carrot cake. I will definitely make again and pass on the recipe.
lovedrunk on 4.9.2011
I’m not generally a huge fan of carrot cake but these were absolutely delicious! Very easy to throw together and cook up wonderfully. I spread on a little cream cheese and topped with syrup, definitely a new favorite. The only change I made to the recipe was doubling the spices.
scratchcook3 on 2.25.2012
Even though I followed the directions carefully, the pancakes resembled cookies and although they were brown on the outside, the inside was raw. I suspect that the moisture from the raw carrots may have caused this. The raw carrot likely needed more time to cook than the batter. I decided to bake them in a 350 oven to finish cooking them. I will not be making these again.
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27 Comments | Be the first to comment!
Comments
yardsailor on 1.25.2010
These sound fabulous, thanks for sharing.
patiodaddio on 1.25.2010
Oh, man! Those look simply divine! I have visions of cream cheese running through my head!! – John
lisamay on 1.25.2010
Oh my gosh, what a sneaky way to justify making pancakes more. Add vegetables! Love it.
foodwoolf on 1.25.2010
You had me at Carrot Cake.
thechubbybaker on 1.25.2010
I can’t wait to try these. Maybe I’ll have breakfast for dinner tonight!
leslie1959 on 1.25.2010
This sounds and looks delicious. Can’t wait to try.
everellie on 1.25.2010
WOW. Love this for my kids. Will have to try soon. Such a great concept. And I’m all about the stealth vegetables.
carolinagirl on 1.26.2010
I am definitely going to try these–all my guys love carrot cake!
cathyb on 1.30.2010
Tried these this morning after I read the recipe…made them for the girls, told them they had a secret ingredient in ‘em….when I told them it was carrots, they said…really?!? You need to make these again, cuz their good! K, I’m thinking alrighty then!!
womanvfood on 1.30.2010
Are the carrots still crunchy when you eat them, seeing as they have such a short cook time? Just curious!
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