Recipes
Carrot Cake Pancakes
Cooking Times
Ingredients
- 1/2 cup Cal-Organic Shredded Carrots
- 1/2 cup fresh, minced pineapple
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp. baking powder
- Pinch of salt
- 1 cup coconut milk
- 1 tbsp. oil
- 2 tsp. vanilla extract
- 1/2 cup walnuts, garnish
- 4 tbsp. low-fat cream cheese, garnish
- 4 tbsp. honey, garnish
Directions
- Combine all ingredients except walnuts, cream cheese and honey and whip into batter.
- Scoop ½ cup of batter onto a hot griddle and cook through on both sides. Repeat until you’ve used all of the batter.
- While hot, top pancakes with a tablespoon of cream cheese, a handful of walnuts and a drizzle of honey.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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