Savory Carrot and Brown Rice Dinner Pancakes

Looking for an easy 30 minute meal? Dinner pancakes are pretty hard to beat! They are the one entree I know my son will always eat.  I can make the batter in advance or I can whip them up at the last minute without having to think about thawing anything early in the day. I almost always have all of the ingredients in the house, which means no last-minute grocery runs. And they are perfect for Meat-Free Monday, which also happens to be the one day of the week I am the least organized!

Eat Your Vegetables (or Sneak Them Into Dinner Pancakes)

If you have our Clean Cuisine book then you know I am always looking for creative ways to incorporate fruits and vegetables into as many different recipes as possible. Dinner pancakes are actually the perfect recipe for sneaking in a serving or two of vegetables.

It is super easy to work vegetables into a pancake recipe long as you cook and soften them a bit first. Once softened, I then transfer the vegetables to a high speed blender and puree with the rest of the batter. Not only do vegetables give a serious nutritional boost, they also add a delicious savory flavor to just about any pancake recipe. For this recipe, I use sauteed carrots but you could also use thawed peas, pumpkin puree, sweet potato or even eggplant.

As for toppings and sides, I like to serve savory pancakes with a dollop of nut cheese (Kite Hill almond cheese is especially tasty), kimchi and chopped fresh herbs. I add a simple side salad and maybe a glass of Sauvignon Blanc and dinner is done!

Savory Carrot and Brown Rice Dinner Pancakes

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• Author: Ivy Larson
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4
• Category: Pancakes
• Cuisine: Clean Eating

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Description

These nutritious savory carrot and brown rice dinner pancakes are 100% whole grain. They are easy to make and the perfect recipe for hectic weeknight meals.

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Ingredients

• 4 tablespoons organic unrefined red palm oil OR extra virgin olive oil, divided
• 1/2 cup shredded carrots
• 3 pasture-raised eggs (such as Vital Farms)
• 1 cup hemp milk
• 1 teaspoon baking powder
• 1 cup spelt flour (Note: I like One Degree Organic sprouted spelt flour)
• 1 1/2 cups cooked short grain brown rice
• 1/4 teaspoon unrefined sea salt

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Instructions

1. Heat one tablespoon of the oil in a medium sized sauce pan over medium heat; add the carrots and saute for 4 to 5 minutes, or until carrots are soft. Set sauteed carrots aside.
2. In a high speed blender (such as a Vitamix), add the eggs, hemp milk, baking powder, remaining 3 tablespoons of oil, spelt flour, rice and salt; process on high speed until ingredients are well blended. Add the sauteed carrots to the blender container and process again until batter is smooth and creamy.
3. Wipe a thin layer of oil over the bottom of a large skillet and heat over medium-high heat. When hot, add 1/2 cup batter to the skillet and cook until small holes appear on the surface, about 3 to 4 minutes. Carefully flip the pancakes and cook on the second side for another 2 minutes. Don’t pat them down or turn a second time. Repeat with the remaining batter.

Looking for More Clean Eating Recipes?

Our Clean Cuisine Dinners digital cookbook offers a full month of clean eating dinner recipes including weekly menu planner, shopping lists and more!