Carrot potato pancakes (from Canada's food guide)
Double this recipe and freeze extras for later! Whip up a batch on the weekend to enjoy throughout the week for a quick breakfast, dinner or snack.
Prep time: 10 min
Cook time: 10 min
500 mL (2 cups) finely grated carrot
500 mL (2 cups) finely grated potato
15 mL (1 tbsp) finely grated onion
30 mL (2 tbsp) whole wheat flour
2 mL (½ tsp) baking powder
Beat eggs in a large bowl. Stir in carrot, potato, onion, flour, and baking powder. Mix well.
Spray griddle or non-stick skillet lightly with cooking spray. Heat over medium heat. Using 125 mL (1/2 cup) measuring cup, pour batter onto hot griddle. Cook for about 2 minutes or until light golden brown. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter.
This is a fun recipe to make with kids. Little chefs can help mix up the pancake batter. Older kids can help cook the pancakes.
Get creative with this recipe and swap out the grated carrot for grated zucchini instead. Squeeze out the water with your hands before adding to the egg mixture.
Make now and enjoy later. Layer pancakes between wax or parchment paper and freeze for up to 2 weeks.
Warm through in the microwave for a quick breakfast.
For a kick of flavour, add pepper to taste and serve with low-fat sour cream or lower fat plain yogurt.
Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little goes a long way.
Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.