Delicious! Almost tastes like french toast! I adapted the recipe to my food sensitivities, so I used egg replacer, gluten free all purpose flour and made the buttermilk from milk and lemon juice! My husband doesn't usually comment, so when he said they were "good" I knew I had something he enjoyed! You can't taste the carrots, so what a great way to start off with a vegetable in your breakfast!
OMG! They are just great. I adapted the recipe, (as I do with all of them :P), some chia and hemp seeds and sweetened with tagatese and molases... but that buttered honey is just awesome! Love the texture, love the taste.. love you for posting this recipe! :)) I accomplished my wish for eating for carrot cake too. Lol! I never measure the ingredients, when I find it too thick I add a bit of milk... or on the contrary.. too light, add more flour and that's it! Muah!
We make pancakes or waffles every week or so. We had hopes that these would be really great. Not so much -- won't make them again
We used two cups of carrots that I VERY finely chopped in the food processor. These were a huge hit with our super picky 18 month granddaughter, and a great way to get some veggies into her. We skipped the walnuts and used half whole wheat and half AP flour. Yield was 14 very filling pancakes. A keeper!
So these came out delicious!! Not one left from my Fathers Day brunch. Did make some adjustments based on suggestions below and my own preferences. Decreased carrots to one cup, omitted the ginger and cloves, substituted the walnuts for candied pecans, used vanilla almond milk instead of buttermilk and whole wheat flour instead of white flour. Adjusted the griddle heat a few times so they came out crispy and not dough tasting. Also made them into little silver dollar pancakes rather than big ones. Definitely a permanent addition to the menu.
These were great and turned out perfect. I followed the recipe exactly except left out the walnuts.
Unfortunately, this recipe did not work for me at all. Not sure if it was my batter, the size of the pancakes, or the temperature of my griddle, but most of the pancakes started to scorch on the outside before the inside was cooked. I was able to salvage a few cakes out of the batch, but even the ones I thought were fully cooked still had a dense, mushy center. I guess I was expecting them to come out fluffier and more cake-like, but they had more of the consistency of a potato pancake. I'm glad it worked for others, but I won't try this recipe again.
This is so yummy! I surprised my son with breakfast for dinner. I was able to shave off some calories using wheat flour, splenda brown sugar and substituting 1/4 of buttermilk with plain greek yogurt. I only used half the amount of carrots and I made sure to boil them before adding them into the batter. I also added 1/4c of golden raisins. I served this with turkey bacon and scrambled egg whites. My picky toddler said the batter smelled funny but he ate it up once plated.
We just had these for breakfast. A little disappointing that they're really nothing special. The batter was quite thick, so had to cook a bit longer to be done.
These pancakes are very good. I did not add the ground clove and I used 3 egg whites instead of whole eggs. I also changed the walnuts to pecans.
Pretty good variation on a pancake. Nothing too spectacular, but filling and interesting enough to try a few times.
I was skeptical of this recipe as I made it because the batter didn't taste really that great, BUT I cooked them and holy amazing!!! I cooked them for my husbands birthday this past weekend and he said they were the best pancakes he's ever had (which is really something because he's quite the breakfast cono sur) They don't look amazing when you're done cooking them, but they sure taste great! I did make a few modifications to the recipe: I only used 1 cup of carrots Instead of the walnuts I used 3/4 cup of butterscotch chips I did not add the ginger or cloves
I made these with carrot pulp from my juicer. I added a bit more spices after reading previous recipes saying the pancakes were a little bland but otherwise followed the recipe exactly. I got 8 pancakes out of the batter. I served these alongside some baked bacon. Guests liked them.
Light, fluffy and delicious. My husband made them for me this morning. Shredded the carrots in the food processor just before making the pancakes, and they were perfect.
Yum!!! Love these.
This would make a great little appetizer made like little silver dollar pancakes, with a honey butter dipping sauce. The overall thought of my family was that it was good, but not awesome.
I was expecting a stronger spice flavor. I used the preshredded carrots you find in the produce section and steamed them for 4-5 minutes so they were not too crunchy. This recipe made 6 very thick pancakes.
I found it just 'okay' it was pretty dense and not all that flavorful.
This recipe has become my family's favorite pancake recipe. The flavors are marvellous, and the walnuts are a must add to make it complete. I do try to add a bit more of the spices than the recipe calls for, but that's just me. I also added some more sugar, may be a tablespoon extra.
Yum! These were more like a a cookie than a pancake. Great flavor. I used matchstick carrots, and then worked a knife through them to get a fine chop.
My family loved these. I'll make them again and again!
My husband thought this was five stars and that we should open a restaurant that served these. I thought it was just four stars - with a nice benefit of being a new take on pancakes. I followed recipe exactly, except I boiled my carrots in water for about 5 mins. I used food processor to grate carrots rather than by hand.
Just made these this morning and delicioso. Lighter than carrot cake and perfect for a new take on a pancake. I did not have an issue with the crunchy carrot; instead, I grated the carrots (not dried out) very finely. Also, I substituted one third of the flour with whole wheat flour and flaxmeal. This texture works well with this flavor combo. Boyfriend loved them as well, and it feels good to start the day satisfied, already having eaten a veggie.
I don't ever whittle away my time writing recipe reviews, but these are so mind-numbingly fantastic that I was motivated to do just that. Might be the best pancakes I've ever had, and I imagine they probably taste even better to the masses without my hippie alterations (subbed agave nectar/honey mixture for brown sugar, raisins for walnuts, and unsweetened soy milk for buttermilk). THESE ARE FIVE-STAR PANCAKES, PEOPLE. Get your griddles out this minute because you won't regret it.
These were delicious! Since some reviewers said the carrots were crunchy, I boiled my shredded carrots briefly before adding them to the batter. Left out the walnuts because I'm not a fan. Will definitely make again!
Four stars: "worthy of a special occasion" -- Super Bowl Sunday breakfast. Made to recipe except added a pinch of allspice and reserved about ½c of batter before adding carrots. Enough for a serving for someone who won't-eat-them-if-she-can-see-them. Everyone was happy. Served with maple syrup.
I have modified my 2-star review after attempting this recipe again. The first time I ended up with crunchy pancakes due to too much carrot and thin batter that didn’t allow the carrots to cook before the pancakes were done. This time I cut the amount of carrots to one cup (and 2 cups of shredded carrot is NOWHERE near 1 lb., btw) and decreased the amount of buttermilk by half to make a thicker batter and allow more time for the carrots to cook. I also used sucanat instead of brown sugar, incidentally. The pancakes turned out much better, with the only crunch coming from the walnuts. I would probably make these again as modified, maybe trying a little more carrot next time, but I still give this recipe just 3 stars because I had to make these changes.
These pancakes were very good!! I replaced the white flour with ww pastry flour and flax meal and they came out just great! I actually got 13 pancakes instead of 12! Usually it's the other way around. Some of the carrots still were a bit crunchy but I kind of like it that way. I didn't make the butter, but sprinkled with powdered sugar. My 1 1/2 year old and my husband gobbled them up!
These pancakes were great! My kids gobbled them up and would not have noticed the carrots until I told them what the recipe was called. I left out the walnuts just because one child does not eat them. Will make again even for guest. Good way to sneak in vegatables during breakfast time. I rounded out this dish with applewood smoked bacon, nitrite free and scrambled eggs. Solid breakfast.
Try 'em. You'll like them.These were very good. I did make a couple of changes to the recipe: I reduced the sugar to 2 Tbs. because I knew we were going to use maple syrup on them, instead of just the honey butter. Next time I'll reduce it further and see how it goes; I substituted 1/3C whole wheat flour for part of the white flour and upped the milk to 1 C. It worked well. The whole wheat flour didn't make them too heavy, especially with a bit more milk.
Great recipe. I wondered if the carrot would cook in such a short time, but it did! Served with small amount of butter (I didn't make the honey butter) and maple syrup. Substituted pecans because that's what I had on hand. Will make again.
This recipe was just delicious!!! I subsituted pecans because that is what I had on hand. We enjoy breakfast for dinner and they were very satisfying. These will definitely be made again and again. I am not a fan of cooking spray so I used a dab of butter. I cooked them 3 minutes on first side and 2 minutes on the second side and it was pefect. I will use this for company definitely.
These were awesome, the walnuts really added that extra crunch. They were the perfect amount of sweet and the honey butter was a great topping for it. I did help the batter spread a litte as it was really thick and for me it didn't really bubble like a normal pancake batter would. Regardless they cooked up beautifully and tasted amazing.
Delicious! I substituted whole wheat pastry flour for the regular flour to boost fiber and nutrients. The texture was not compromised. I agree with a previous reviewer, too- great way to sneak veggies into a breakfast! Also, consider using organic carrots, if you don't purchase them already. For a few cents more (that's it) they are so much sweeter, never mind easier to clean.
These were quite tasty. I had no problems with the recipe and they were quite easy to make. I didn't use the honey buter on the pancakes but rather just agave syrup and Smart Balance 'butter' spread. The pancakes really did taste and smell like carrot cake. It felt good getting some veggies in with my pancakes!
This was absolutely delicious- all the yummy sweet flavors flavors of carrot cake and so light and fluffy! The walnuts also made for a great crunch! I made the batter the night before for Sunday brunch and it was still perfect the next day. I also halved the recipe, which worked great. And rather than the honey butter, I made a maple cream cheese topping with (this was a good amount for two people) about 1.5 tbsp light cream cheese and about 1 tsp. pure maple syrup.
These are delicious. I was surprised they were rated below 5 stars. I didn't make the butter and honey. I just put a little butter and powdered sugar on them. My twin 1 year olds eat them up like crazy. I have made them with and without walnuts and they turned out great both times. They keep well in the fridge for reheats.
These are good. I made them as listed, except I didn't see any reason to dirty another bowl by mixing the butter and honey, I just put them both on top. They cook up pretty thick in the pan, so be sure to spread them a bit. And, they look HORRID while they are cooking (like bad canned salmon) but are beautiful when they are done. I will make these again, maybe with cream cheese and honey topping!
These were delicious! I made them exactly as listed, except for the honey butter. I just spread them with a little light margarine. I grated the carrots the night before, because that part takes forever, but the pancakes came together quickly the next morning. I would definitely make them if we had overnight guests, or just for fun on a weekend morning.
Prepared just as indicated. Fantastic! Served with ginger syrup or maple cream (king arthur recipe). Fantastic with both.
Wow - 1st recipe I saw in this issue and had to try ASAP! Eliminated walnuts b/c of allergy, and I think they could have used the texture. Might trim back the carrot just a bit - made them thick and hard to cook thru. Great recipe for company though! Honey butter was yummy!!!
A good way to get sneak some vegetables into breakfast! I didn't have walnuts so I used toasted almonds. I also didn't stir them into the mix. I topped my pancakes with a cooked apple topping and then sprinkled the toasted nuts on top to help offset the sweetness and to add some texture. Grating the carrots is time-consuming so this is a lazy weekend recipe for me and I'll keep leftovers in the freezer.