Carrot Pancakes

I bought too many carrots this week.  I hate throwing food away so I’m determined to use them all before they go nasty.

I had this for breakfast today and it was quite filling.  The quantities here are for one person (Matthew had scrambled eggs and TOAST – bah!), double or triple them if you want more.

Here’s what you need:
2 carrots (about 100g), cut into pieces (you can peel them if you want to)
2 eggs
3 tbsp ground almonds
1 tsp cinammon or a little freshly grated nutmeg
½ tsp vanilla extract
¼ tsp baking soda
coconut oil for frying

How to make it:
Add the eggs and carrots to your blender to puree the carrots.
Add the cinammon or nutmeg, baking soda, vanilla and ground almonds and blend again.
Heat the coconut oil in a frying pan.
When the oil is hot pour in the pancake batter in batches.  Cook on a medium heat.
When the top of the pancakes starts bubbling turn over and cook the other side.  Each side just takes a minute.
Transfer to a plate, sprinkle with more cinammon or nutmeg if you like, and eat it up.

The pancake has a little natural sweetness from the carrots, but if you want it properly sweet feel free to add a bit of honey.

Matthew wasn’t overly excited by the pancakes so he suggested lemon juice squeezed on top… don’t go there, it didn’t work!  I may just ignore his ‘helpful’ suggestions in future.



  1. Ellen · · Reply

    Do you think it would work just using the egg whites?

    1. Arifa · · Reply

      Hi Ellen, I’m really sorry but I always use the whole egg so I have no idea. If you try it could you let us know please?

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