Pancakes from Leftover Carrots

Ever wonder what to do with all those leftover cooked carrots, siting in the back of your fridge, taking up space and not looking at all appealing? With the trend towards CSA boxes and kitchen gardens, I notice that we sometimes find ourselves with a glut of vegetables or leftovers. This week, I had just that, a bunch of cooked carrot leftovers. What to do?

I decided to make these pancakes for a crew of children who were at home because it was Freedom Day in South Africa. A day to celebrate the restoration of peace, unity and democracy. The day in 1994 that South Africans finally had the right to their  first non-racial, democratic election. Since it was a holiday, I decided to take advantage of hungry mouths to feed by creating some pancakes out of leftovers. It is a great way to hide vegetables from picky eaters. Since I have past that stage in my house only to be replaced with the non-stop eater types, this was a great recipe to try out.

These carrot pancakes could easily be sweet potato or butternut pancakes depending on what is on the leftover shelf. I had some of my favorite braised carrots with ginger so that is what I used. There is one change I would make to this recipe and that would be to squash rather than cut up the carrots or other root vegetables. The texture would be less lumpy and more appealing leaving the taste of the pancakes to be fully appreciated.

[b]Pancakes from Leftover Carrots[/b]
Author: MaryR
Prep time:
Cook time:
Total time:
Serves: 4
[i]Use up cooked carrots rather than throw them out. For breakfast, no less![/i]
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 cup dark brown sugar
  • 1/2 cup buttermilk
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 2 large eggs – lightly beaten
  • 1 cup leftover chopped braised carrots (if no leftovers, use finely grated fresh carrots)
  • 1 tablespoon orange zest
  1. Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.
  2. In a medium sized bowl, whisk eggs then continue mixing in brown sugar, buttermilk, milk, mashed carrots, orange zest, oil and vanilla.
  3. Add the two mixtures together and gently combine with a large spatula. Do not over mix.
  4. Heat a medium sized griddle or flat pan over medium heat.
  5. Coat the bottom with grape seed oil.
  6. Spoon a heaping tablespoon of batter into the skillet and gently spread the batter out a little bit. Do that two or three more times depending on the space in the pan.
  7. Cook for a couple minutes or until bubbles begin to form.
  8. Flip over and cook another couple of minute, until cooked through.
  9. Serve with maple syrup or any other condiment you enjoy with pancakes.

We really enjoyed these pancakes made from recycled carrots. Hope they are as appealing for you.


You Might Also Like


Leave a Reply