What’s for breakfast today? Make-ahead breakfast ideas are a go-to time saver for me because–let’s face it–I am not a morning person and have to force myself to roll out of bed to make my kids breakfast. It’s not that I don’t love them, because I LOVE them, it’s just that I’m a night owl and I find it hard to go to bed at a decent time. Which makes getting up in the morning even harder.
Carrots. While they might be a root vegetable that are typical of a late summer to early fall harvest, they also scream Spring. As in, bunnies munching on carrots and Easter bunnies. Yeah, I know–a tad bit stereotypical of a bunny chowing down on a carrot, but there you go.
Get the full recipe for carrot pancakes below.
I love taking food photos, in case you hadn’t noticed. There’s something about a photography subject that can’t talk back. As in, if my kids were in the picture, they might be asking why you can see gorgeous shreds of carrots. Only they probably wouldn’t be referring to a vegetable as gorgeous. Well–truth be told, these pancakes were made expressly by me for me. I mean, sometimes a woman’s got to serve herself up a golden superstar breakfast, right? However, if you’d like to make the carrots disappear inside the batter (like my children probably would), simple precook the carrots and mash or grate them finely.
Notice the jar of dry ingredients in the photo below? I use this starter mix with a variety of pancakes. It is perfect for a mostly make ahead breakfast… and is a great time saver.
Whether you want carrot pancakes, Hearty Pumpkin Pancakes, applesauce pancakes, banana pancakes, or even banana chocolate chip pancakes… you can make them up with this recipe starter. All you need in your premixed jars are: flour, baking powder, salt, and a little brown sugar. See the recipe below for exact measurements.
Cooking with carrots is something I really enjoy doing because I know that our meal will be fortified with powerful nutrients. Some of the benefits of carrots include better vision and anti-aging benefits (due to beta-carotene); cancer, heart disease, and stroke prevention; as well as healthy teeth and gums…when eating raw carrots. With health benefits like that, we should all be eating more carrots! Even if they’re in the form of a pancake.
Carrot Pancakes take all of five minutes to throw together in the morning, and another few minutes if you didn’t already make up the make-ahead pancake mix. It’s just as fast as getting a box of pancake mix and throwing your wet ingredients together with it, except #1: you know where your ingredients came from and #2: no preservatives.
I try to cook from scratch as often as possible while still counting on a quick easy meal. And like I said before, breakfast is a rush at my house, so this no-hassle, throw it all together in a hurry breakfast works well for us.
My Carrot Pancake recipe is below. Look for this and other great recipes on All She Cooks Recipes board on Pinterest.Print
- Dry Ingredients-
- 1 cup flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Wet Ingredients-
- 1 egg
- 3/4 cup milk
- 3/4 cup mashed or finely grated carrots
- 2 tablespoons vegetable oil
- Combine all ingredients in mixing bowl and stir until well combined.
- For a make-ahead breakfast option, measure out single-recipe portions of the dry ingredients into several mason jars and put lid on to keep them fresh. Tape a list of the wet ingredients that are needed to mix up the recipe. Remember, the 3/4 cup of mashed or grated carrots can be substituted with many things, including pumpkin, apples or applesauce, and bananas.
- Add nuts or chocolate chips as desired for extra flavor and texture.
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