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
manicmommy on 3.30.2010
My husband and I LOVED these and my 10-month old son was pretty impressed, too. I love getting veggies into pancakes!
I did use AP flour because I couldn’t find whole wheat white flour. I also had to add a little extra buttermilk and milk to get a pancake like consistency.
on 4.1.2010
These did not work for me at all. It was like there was too much carrot and not enough batter, plus the batter was so thick, I had a really hard time cooking them. They definitely needed to cook longer than 2 minutes. They smelled heavenly as they cooked and the idea is really great, but I won’t make them again.
nursechacha on 4.20.2010
I made these the other night for dinner and they just didn’t suite us. I think that the carrots need to be really really shredded, otherwise there was a raw icky carrot after taste. I had hopes as I love carrot cake but this wasn’t it. I could see even using carrot puree’, too. It just didn’t float my boat
cookinfromscratch on 4.28.2010
These are delicious! Everyone in my family loved them and asked if I would make them again. Thanks for the yummy recipe.
everellie on 5.6.2010
Just made an absolutely fabulous gluten free version of these. I doubled the recipe and made it with a cup and a half of Bob’s all purpose gluten free flour, and a cup combined of some teff flour, almond flour, brown rice flour and a bit of ground flax. I added in a teaspoon of Xanthan Gum. They were really, really fantastic.
Andrea on 3.1.2011
These sound really interesting.
claireg12 on 3.2.2011
I have GOT to make these!!
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