Carrot Pancakes

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Credit: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation
Chef & Child Ingredient of the Month, February 2014


2 cups chilled, mashed carrots
1 cup all-purpose flour
1½ teaspoons kosher salt
1 egg
1 tablespoon maple syrup
2 tablespoons sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla
1 teaspoon baking powder
2 tablespoons oil for frying


1. Mix all ingredients together with a blender on low speed. Once thoroughly mixed, divide the pancakes into thick patties.

2. Heat oil in large nonstick skillet over medium-high heat. Add pancakes to the pan and reduce heat to medium-low. Cook until they have formed a golden crust underneath. Turn and cook the other side until golden brown.


Breakfast, Chef & Child

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