Carrot applesauce pancakes are delicious! This pancake recipe is a great way to add in fresh veggies and remove the oil. These pancakes can be part of a make ahead menu plan and/or freezer meal plan.
Carrot Applesauce Pancakes
Easter is one of my favorite holidays to be in the kitchen; it always reminds me of my grandmother. She used to hard boil and decorate dozens of eggs and then hide them for us to find. Amongst the beautiful, and time consuming egg hunt, there was always an amazing chocolate find…usually a specialty basket created by a local chocolatier.
A little tangent from pancakes….
When my kids were young I always tried to make special memories around all of the holidays as my grandmother did for us. Of course, after the baskets, breakfast is always next on the list! These Carrot Applesauce pancakes are delicious. They are a great way to add in a little fresh veggies, while cutting the fats and replacing them with cinnamon applesauce.
They are pretty easy to make, but can even be made ahead of time and warmed if needed.
Here is this recipe to mix, flip and serve…
- 3/4 cup low-fat milk
- ½ cup carrots, finely chopped
- 4 oz. cinnamon applesauce
- 1/8 cup raw sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, unbleached
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Nonstick cooking spray
You can mix everything together in a bowl with an electric mixer or, for a little kid fun, put all of the ingredients into a blender and let the kids blend it up. Heat a griddle to medium heat; coat the griddle with non-stick cooking spray. Pour the batter on to the pan slowly and cook one side until it’s golden brown, flip and cook the opposite side.
The Carrots: We create our finely chopped carrots by placing either the fresh baby carrots or fresh peeled and sliced carrots into our mini food processor. Pulsate them until they are finely chopped. Add in the applesauce and continue to puree the ingredients together in the food processor. If you combine these two ingredients in the chopping process, the carrots are less detectable in the batter.
Create a Bunny Face: Fill a decorating tube with some of the batter that is tipped with a large mouthed metal writing tip, because pieces of carrots can still get stuck in a narrower tip. Create the eyes, nose, whiskers & mouth on the pan first. In doing this step the face will begin to cook first. Add extra batter over the top to create the head & then add the ears. Once the one side is fully cooked, when you flip the pancake you will see the face on the other side.
Serve with a Side of Fruit: You can create added Easter fun by using ridged fondant cutters to create flowers in honeydew & cantaloupe melons. A metal tulip cookie cutter that is fairly durable will create fabulous pineapple flowers. Easter egg-shaped cookie cutters are great in watermelon. Simply cut the egg in half with a zigzag cut to create a cracked egg. Serve the fruit in shapes on a plate or slip them onto a skewer. You can add a raising before you add the cut fruit so that it won’t slide down the stick.
Leftovers: Simply wrap the leftover pancakes in waxed paper or parchment paper and then place them in airtight containers or a freezer bag and freeze them. Simply thaw, toast and serve when needed. Don’t warm in the microwave…they will be soggy.
Make Ahead: If your morning is going to be busy, simply make them a day ahead, keep them in the refrigerator and then warm by toasting them.
More Carrot Combo Fun: Check out my Carrot Cake Donut Holes turned ‘bunny tails’….