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These delicious carrot pancakes can be prepared with kefir or yogurt, it will turn out very tasty! Take note of this step-by-step recipe with photos.

You can practically make pancakes out of an ax if you have carrots.

This healthy orange vegetable forms the basis of this incredible dish with that special color that can lift your spirits.

It’s not worth talking about the benefits of these pancakes, because carrots are a source of valuable fat-soluble vitamins and dietary fiber that is so necessary for the intestines.

The recipe for carrot pancakes is as follows.

Pancakes with carrots on kefir - step-by-step recipe with photos

Ingredients

2.5 tbsp. spoons of sugar;
300-350 g carrots (3 medium carrots);
vanillin (pinch);
1 g salt;
4 tbsp. spoons of semolina;
50-75 ml vegetable oil;
0.5 cups of yogurt or kefir;
egg.

Cooking sequence

Carrot pancakes with semolina are made this way:

2. Add sugar to the egg. You can reduce its amount depending on your own preferences. Just a fork

5. Add a little salt and vanilla.

6. Now mix the ingredients of our pancake dough with a spoon.

8. In a heated frying pan with a small amount of vegetable oil, we will fry our pancakes. First, place the dough in a frying pan and use a spoon or spatula to adjust the edges to give it a neat rounded shape. First, keep it under a closed lid until fried on one side. Then we turn our orange pancakes over; now we don’t use the lid.

Serve carrot pancakes with sour cream.

Yeast pancakes with carrots will appeal to fasting people, vegetarians, and all lovers of simple and tasty desserts. They are tender and lush, a beautiful orange color. Carrot pancakes are prepared without eggs, milk and butter, that is, without animal products. The recipe is simple and inexpensive, it will come in handy if you suddenly don’t have all the listed products in the refrigerator, and you really want something sweet for tea.

Lenten carrot pancakes with yeast are very tasty and soft. In addition to carrots and flour, you will need dry yeast, a little sugar and salt, and vegetable oil for frying. You can serve with honey, jam, syrup or just powdered sugar.

Dietary carrot pancakes without flour - step-by-step recipe

Ingredients:

Carrots – 2 pieces
Oatmeal - 3 tablespoons (without top)
Bran – 2 tablespoons (any: rye, wheat, oat, flax)
Sunflower seeds – 2 tablespoons (hulled)
Orange zest – 1 teaspoon
Salt - a pinch
Sugar - to taste
Eggs – 2 pieces
Yogurt – 100 ml
Vegetable oil - for frying

Cooking method:

Step 1.

Peel the washed carrots, grate them on a coarse grater and put them in a bowl to knead the dough. Add the chicken yolk and put the white in another container.

Step 2.

Add bran, salt, sunflower seeds, sugar, oatmeal and orange zest.

You can replace the orange zest with lemon zest, and pre-heat the seeds in a frying pan, but then you should take into account that the dish will be more nutritious.

Step 3.

Mix the products so that they are evenly distributed throughout the entire mass.

Step 4.

Let's pour in the yogurt. You can use classic or with fruit additives. It's a matter of taste.

Step 5.

Mix the ingredients again.

Step 6.

Beat the whites with a mixer until they reach stiff peaks and place them in a bowl with ingredients.

Step 7

Gently mix the dough with several movements.

Do this in one direction and several times to prevent the whites from settling and falling off.

How to make carrot pancakes

In a deep bowl, combine all the dry ingredients: sifted flour, salt, granulated sugar, vanilla sugar and dry yeast.
I pour in warm water - the temperature is 37-38 degrees, not boiling water (!). Mix with a whisk until smooth. The result will be a dough without lumps, with a consistency like sour cream.
Cover the bowl with cling film or a towel. I put it in a warm place without drafts for 30 minutes. During this time, the dough will approximately double in volume.
I peel the carrots and chop them on a fine grater. Add to the dough and mix gently with a spatula. I cover the container again with film and leave it warm for 30 minutes. You will get a lush mass with orange splashes and a million small bubbles. ATTENTION! Once the dough has risen, do not stir it under any circumstances!
I heat up vegetable oil in a frying pan (it is better to use refined, odorless oil) and put the dough into it in small portions, scooping it with a spoon.
I fry until golden brown, over low heat, so that the carrots inside have time to cook and are not raw.
I place the finished carrot pancakes on paper napkins to remove excess fat.

Equally tasty both warm and cold. The carrot pancakes themselves are not very sweet, so you can generously drizzle them with honey or simply sprinkle them with powdered sugar. Enjoy your tea!

Fans of vegetarian food will surely love the recipe, which allows you to prepare a tasty and, most importantly, healthy dish - carrot pancakes. In addition to its unique composition, such food will allow you to add some variety to your diet, and it should not be considered exclusively vegetarian, since it can serve as an excellent side dish for meat products. It is also worth noting that carrot pancakes are a great idea for mothers whose children, in principle, do not want to eat carrots, which are so necessary for growth. The food turns out really tasty, while carrots do not lose their nutritional value.

For carrot pancakes, you can use a large number of product variations, but the constant component that makes up the base is the carrot itself. The choice depends on the audience for which the dish will be prepared. For example, carrots for pancakes, which are intended for a children's menu, should be small in size and young, since only such a vegetable contains all the necessary vitamins and elements. At the same time, preparing the recipe given below will not take the housewife too much time, which is especially important for young mothers.

The following ingredients will be required:

Young carrots, which will contain the maximum amount of vitamin E - 200-250 grams;

Flour - five large spoons;

One egg, raw;

A teaspoon of sugar and salt;

Half a spoon of dessert baking powder;

A couple of cloves of garlic;

Black pepper.

In principle, variations in ingredients are possible depending on preference. For example, for a children's menu, carrot pancakes will not contain pepper and garlic, and instead, grated apple and a tablespoon of sugar can be added to the dough.

The first thing you need to do to prepare pancakes is to grate the orange vegetable on a fine grater. In a separate bowl, mix the ingredients for the dough: egg, salt and sugar, as well as baking powder. It is advisable to beat the resulting mass with a whisk until some airiness is formed. Then combine this mixture with carrots, then add garlic, flour and pepper as desired. In principle, carrot pancakes even without the addition of pepper (taking into account the presence of garlic in their composition) turn out to be quite piquant and tasty. The resulting dough will be suitable for forming small pancakes from it. They must be fried in a well-heated frying pan with the addition of butter or vegetable oil. The frying process itself is carried out over low heat and continues until a golden hue appears on each side.

You can serve carrots in combination with any appetizers. They are also quite appropriate as an independent dish, for example, for an afternoon snack or any snack during the day. The calorie content of this dish, compared to ordinary flatbreads made from dough with milk or kefir, is minimal, which means it can be included in various diet menus without harming a slender waist.

Carrot pancakes are not just a beautiful and uncomplicated dish. This is a very healthy breakfast or a tasty snack, as well as a bright and unusual side dish.

They can be cooked in a frying pan by frying in a large amount of oil and then placing on a paper towel to absorb the excess.

For the children's table, you can make pancakes in the oven. In this case, they turn out leaner.

Classic carrot pancakes

Required Products:

50 milliliters of milk;
350 grams of carrots;
spices;
a small spoon of sugar and baking powder;
50 grams of flour;
two eggs.

Cooking process:

Peel the carrots, rinse, place in a pan of salted water and cook until they become soft.
When the vegetable is ready and cooled, grate it and mix with eggs, sugar and spices. Put a little salt and you can take some vegetable seasoning.
Add milk, baking powder and flour to this mixture. Mix the mixture until smooth.
Spoon some of the resulting dough into the frying pan and fry for just a couple of minutes on each side until golden brown.

Pancakes with carrots and semolina: first recipe

To begin with, I chose not the fastest and not the easiest cooking option. I'll explain why. Firstly, this is a savory version of making carrot cakes.

Secondly, this dish can be served not only as a snack, but also as a full meal. So the effort spent will be fully justified.

In order to prepare such pancakes, you need to take the following set of products: 0.6 kg of carrots; 0.1 l milk; 2 tbsp semolina; a couple of onions; egg.

The recipe with photo looks like this:

I grate pre-peeled carrots on a medium-sized grater.
I put it in a shallow container and add two tablespoons of water (to prevent it from burning).
After boiling, cook over low heat for a quarter of an hour.
I boil milk in another container.
I pour it over the carrots and continue to cook for half an hour until the root vegetable is completely softened.
Add semolina and cook for about 10 minutes. I stir it periodically.
Let the contents of the pan cool.
Peel the onion and cut into small cubes. Fry until golden brown in a frying pan with added oil.
I beat an egg into the carrot mixture and add some salt. I add cooked onions.
I fry unsweetened carrot pancakes in a hot and oiled frying pan. I spoon it straight out.
Frying time is about a couple of minutes for each side.

Carrot pancakes with semolina and onions are best eaten without refrigeration, with a good portion of sour cream.

Zucchini and carrot pancakes

Required Products:

two small zucchini;
spices to taste;
egg;
three tablespoons of flour;
one onion and carrot.

Cooking process:

We wash the zucchini. You can remove the skin from them or cook with it. Grate them and let the resulting mass sit for about 15 minutes.
We do the same with carrots and onions. We combine vegetable shavings with zucchini, which must first be squeezed out of excess liquid. Sprinkle the resulting mixture with flour and mix.
Season with spices (for example, salt and pepper), beat in the egg and get a vegetable dough of a fairly thick consistency.
Using a spoon, place it in portions into the frying pan and cook for a few minutes on each side until nicely colored.

Carrot pancakes with semolina: second recipe

Another variation on the theme of carrot pancakes with semolina. But here you no longer have to stand at the stove and cook carrots in milk.

Just add baking powder and wait for the semolina to swell. And at this time, you can make preparations for another dish or use it at your discretion.

In order to prepare such pancakes, you need to take the following set of products: 0.25 kg of carrots; 3 tbsp semolina; one egg; baking powder.

The recipe with photos step by step is as follows:

I peel the carrots and grate them on a fine grater.
Add an egg, a pinch of salt, granulated sugar (to taste).
The next step is to add semolina and baking powder. I stir. I leave the mixture to swell for 30-35 minutes.
In a hot frying pan with the addition of sunflower oil, I fry the carrot pancakes until they are beautifully golden brown.

Carrot pancakes: option for children

And most importantly, they will delight your little ones with their beautiful bright color and unusual sweet taste. Having tried it once, they will not refuse an additional portion.

So why not try baking this delicacy. Moreover, it is very useful for a growing organism! Moreover, in addition to carrots, the composition uses cottage cheese and oatmeal.

In order to prepare such pancakes you need to take the following set of products:

milk – 250 ml; one egg; oatmeal – 1 cup; carrots – 2 pieces; cottage cheese with a high percentage of fat content - 1 cup; granulated sugar - 4 tablespoons.

The recipe step by step with photos is as follows:

I peel the carrots and grate them on a fine grater.
I crack the egg, add granulated sugar and add salt.
I add cottage cheese. If it is grainy, then I rub it through a sieve.
I chop the oatmeal and add it to the rest of the ingredients. I stir. If the mass turns out to be a little liquid, you can add a little flour.
I leave the mixed mass for 30 minutes to swell.
I line a baking tray with baking paper or foil.
I grease it with oil and start spooning out the carrot mixture. Using a spoon, I form pancakes at a slight distance from each other.
I send the carrot cakes to a preheated oven at 180 degrees. oven.

Baking time is about half an hour. Immediately after baking in the oven, you can call the children to the table.

Carrot pancakes: recipe with mineral water

Carbonated mineral water is used not only when baking pancakes. Its natural carbonation and carbon dioxide content contribute to the formation of airy baked goods. Therefore, you can experiment and make pancakes from vegetables.

This method is also good because in addition to pancakes, you will get freshly squeezed carrot juice, which in itself is a very valuable source of vitamins for health and beauty.

In order to make such pancakes you need to take the following set of products:

5 medium carrots; 125 g flour; 125 ml mineral sparkling water; 25 g granulated sugar.

The preparation option looks like this:

Using a food processor or juicer, I chop the carrots.
I pour the juice into cups, and transfer the carrot mass itself into a container.
I add pre-sifted flour in small portions and granulated sugar.
I pour out the sparkling water and begin to knead the dough for pancakes. It should be fairly thick or similar to regular pancake batter.
I place the carrot mixture on a hot and oiled frying pan and shape it. The pancakes should be thin, otherwise they will not bake.
Fry the carrot cakes until golden crisp.

As always, at the end of the collection are my tips and recommendations. If you have your own tried and true recipes for making vegetable pancakes, please share with us.

by increasing the amount of semolina in the recipe, you can form not pancakes, but carrot cutlets, which will keep their shape perfectly. Just before baking, do not forget to let the mixture stand so that the semolina swells properly;
Cooked pancakes can be eaten chilled or frozen for future use. To reheat, just put the pancakes in the microwave or heat them in a frying pan with a lid;
Carrots become even sweeter when fried, so it’s better not to overdo it when adding granulated sugar to pancakes. If desired, you can add powder to the sour cream with which the pancakes will be served.

My video recipe

And I really like to make pancakes for breakfast on the weekends, and then the whole family drinks tea or coffee with pancakes for a long time listening to some funny cartoon and enjoys doing nothing. In general, carrots are not very noticeable in their taste, although they give these pancakes a beautiful golden hue. But these carrot pancakes have one wonderful property. They supply my child, who does not want to eat carrots in any form, with carotene. And it’s okay that we fry them, because carotene tolerates high temperatures well, and it simply needs fat or oil to be absorbed by the body. Therefore, I often add carrots or pumpkin to pancakes or some other baked goods and thus at least a little try to saturate the child’s body with natural vitamins. I also make it sometimes, but it’s a completely different recipe.

Preparation

Add salt, sugar, soda and eggs to yogurt or kefir, mix well. The main thing is that the soda does not form lumps.
Add sifted flour to the curdled milk and mix again.
Peel the carrots and grate them on a fine grater, add them to the dough.
The dough should be thick and a beautiful pink color. Cover the dough with a towel and leave on the counter at room temperature for at least half an hour. It is advisable to do this with any pancake dough or pancake dough.
Heat a frying pan, pour a couple of tablespoons of vegetable oil into it and heat it up. Spoon the pancake batter into a hot frying pan, trying to give it a circle shape.
When bubbles appear on the surface of the pancakes and it ceases to be liquid, the pancakes can be turned over and fried on the other side until cooked.
Place the finished pancakes on a paper towel to absorb excess fat.
Serve the pancakes warm with sour cream, syrup or jam. Don't stop at carrot pancakes, next time make some

Carrot pancakes with semolina

Required Products:

two spoons of sugar;
a glass of kefir;
about six carrots;
a pinch of salt;
three spoons of semolina;
two eggs.

Cooking process:

As always, first we clean the root vegetables, rinse them thoroughly so that no dirt remains, and chop them using a grater.
Separately, crack the eggs into a bowl and beat them until light foam forms.
Combine the scrambled eggs with carrots, the specified amount of semolina and sugar.
All that remains is to add kefir to the ingredients and mix until smooth. If the dough turns out watery, this can be easily corrected by adding a little more semolina.
Use a spoon to scoop up the prepared mixture and place it in a well-heated frying pan with oil. Keep the pancakes over medium heat until they are golden brown on both sides.

Carrot pancakes are healthier than regular ones, but no less tasty. They can be served with sour cream for breakfast or a healthy snack. And it’s easy to reduce their calorie content by baking in the oven or frying on a non-stick coating without oil.