Are you ready to elevate your breakfast game with a delightful twist? Imagine fluffy pancakes infused with the natural sweetness of carrots and butternut squash, creating a dish that's not only delicious but also packed with nutrients! These Carrot and Butternut Squash Pancakes are the perfect way to start your day, offering a vibrant splash of color and flavor that will leave your taste buds dancing. Whether you're looking for a fun family breakfast or a unique brunch option to impress your friends, this recipe is sure to be a hit. Dive into our guide and discover how to whip up these scrumptious pancakes that are as easy to make as they are irresistible!
Ingredients
- 1 cup grated carrot
- 1 cup grated butternut squash
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- Maple syrup for serving
Instructions
- Prepare the vegetables by washing and peeling the carrots and butternut squash. Using a box grater or food processor, grate both vegetables into fine, uniform shreds. Set aside.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate bowl, beat the eggs thoroughly. Add milk and olive oil, whisking to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold the grated carrots and butternut squash into the pancake batter, distributing them evenly throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of olive oil or butter.
- Using a 1/4 cup measure, pour batter onto the hot skillet, allowing each pancake to cook until bubbles form on the surface, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the opposite side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate. Repeat the cooking process with remaining batter.
- Serve hot, drizzled with pure maple syrup. Optionally, garnish with additional grated vegetables or a sprinkle of cinnamon.
Tips
- Prep Ahead: To save time in the morning, you can grate the carrots and butternut squash the night before and store them in an airtight container in the fridge. This way, you can jump straight into cooking!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough pancakes, so a few lumps are perfectly fine!
- Control the Heat: Make sure your skillet is at the right temperature before adding the batter. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Medium heat is usually perfect for even cooking.
- Customize Your Toppings: While maple syrup is a classic choice, feel free to get creative! Try adding yogurt, fresh fruits, or a sprinkle of nuts for added texture and flavor.
- Batch Cooking: These pancakes freeze well! Make a double batch and store extras in the freezer. Just reheat them in the toaster or microwave for a quick breakfast on busy mornings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 95mg
