When I got too lazy during my carrot cake bite experiment (one lady can only roll so many balls and eat so many on her own), I decided to take the remaining batter, refrigerate it and save it for later use.

By adding the remaining carrots I grated, along with 2 eggs, some coconut oil, a splash of vanilla extract and some baking powder - I created a new batter that was fit for PANCAKE OR MUFFIN making.

So, here is the original base for the Carrot Cake Bites and below are the proportions for what I added to the other half of the mixture to make more veggie fueled, Vitamin A, perfect peeper, let your soul and skin glow, easily digestible pancakes and muffins!

Save this for the weekend, party people. I'm just up early on a Wednesday writing this, I ain't makin' 'em during the week. The saving grace to these is that if you do make 'em on the weekend, they make a great weekday breakfast as the pancakes and muffins can be frozen, thawed, toasted and enjoyed at a later time. Making the time to do this and building a little bit of stock from week to week is the way to grow your freezer and on hand options for real food and real eating.

Recipe and info below to get your carrot party started right now! Ok, this weekend! Bookmark and begin somewhere!

XO

The Carrot Cake Bite Recipe is referenced in the above link - so if you went ahead and made the bites and saved the other half of the batter, then good for you!

Simply remove the batter from the fridge and bring it to room temperature so it softens.

In a large bowl mix together all of the below
*and if you're starting from scratch with this recipe and ONLY wish to make the pancakes/muffins, scroll all the way to the bottom for the recipe in its entirety!

Remaining 2.5 c. of carrots *remember we grated 5 c. the other day and reserved 1/2 for future use
2 large eggs
2 tsp. vanilla extract
1 tsp. baking powder
2 T. coconut oil

Directions For Pancakes

Mix all of the above until combined, then add your reserved batter and mix until your new eggy batter forms
Coat griddle or non-stick pan with coconut oil, butter or coconut spray and place over medium low flame
Spoon batter onto surface (it’s thick!) and flip after 2-3 minutes, by looking at your pancake and placing your spatula underneath, you’ll be able to tell when it’s firm enough to flip because the pancake will hold together
Cook other side, 1-2 minutes and repeat
Serve hot hot hot with maple syrup and crushed nuts!
THESE ALSO FREEZE SO WELL!
Individually wrap each pancake in plastic and store in a ziploc bag for up to 3 months
Defrost on counter, microwave or in convection oven! Reheat and enjoy!

Directions For Muffins

Mix all of the above until combined, then add your reserved batter and mix until your new eggy batter forms
Pre-heat oven to 350 degrees
Coat muffin tin with non-stick cooking spray
Spoon batter into tray and top with cinnamon + unsweetened coconut flake mixture
Bake for 12-15 minutes, cool and nom!
THESE ALSO FREEZE WELL!
Individually wrap each muffin in plastic and store in a ziploc bag for up to 3 months
Defrost on counter, microwave or in convection oven! Reheat and enjoy!

And if you wish to make these from the very beginning, here's what you'll do:

Ingredients

1 c. Rolled Oats
1 c. Flax Meal
¼ c. Chia Seeds *optional, I like them for an extra filling energy and sneaky added nutrition
⅓ c. Walnuts
½ c. Maple Syrup, Raw Honey or Agave
⅓ c. Nut Butter *choose your own adventure, I did a sunflower and almond split
4 Large Carrots, grated in the food processor *this will net 5 cups of carrots, but I use 2.5 c. here as the other half will be reserved to fold into batter later
1 tsp. Salt
1 tsp. Cinnamon
½ c. Sun Dried Raisins
4 large eggs
4 tsp. vanilla extract
2 tsp. baking powder
4 T. coconut oil

Method For Pancakes

Place all of the above ingredients in a food processor (except the raisins and half (2.5 c of the shredded carrots) and process until completely combined
Transfer batter to a large mixing bowl and fold in carrots and raisins, you'll notice the batter start to loosen as the carrots will release water/moisture into the batter
Spray a griddle with non-stick spray
Spoon batter onto surface (it’s thick!) and flip after 2-3 minutes, by looking at your pancake and placing your spatula underneath, you’ll be able to tell when it’s firm enough to flip because the pancake will hold together
Cook other side, 1-2 minutes and repeat

Method For Muffins

Place all of the above ingredients in a food processor (except the raisins and half (2.5 c of the shredded carrots) and process until completely combined
Transfer batter to a large mixing bowl and fold in carrots and raisins, you'll notice the batter start to loosen as the carrots will release water/moisture into the batter
Pre-heat oven to 350 degrees
Coat muffin tin with non-stick cooking spray
Spoon batter into tray and top with cinnamon + unsweetened coconut flake mixture
Bake for 12-15 minutes, cool and nom!

Carrots 3 Ways #2 + #3: Pancakes + Muffins