There is a thing about carrots. While they are pretty tasty on their own, they are exquisite when paired with another flavor. Unless you’re a newbie in a world of online recipe sharing or you’ve lived under the rock for the last 10 years, it is probably nothing new for you.You may even have your favorite combo.
Best carrot combos
My favorite combos are:
- Carrots & pineapples – I don’t really know what about exotic taste of pineapples makes our common carrots shine like the true stars they are. But they really do. It’s like with those couples that you see sometimes and you cannot believe that it’s working out for them but it does and they are the best selves together. That’s what pineapples are for carrots.
- Carrots & coconut – If pineapples bring the best out of carrots, the coconuts are the opposite. A Creamy, whitest-of-them-all coconut is taking a slender carrot astray. Don’t expect any coconut & carrot recipe to be healthy. But you can surely expect it to be totally decadent and worth it. Every. Single. Bite.
- Carrots & Cinnamon – Brown and fragrant cinnamon is such a small but powerful weapon to have in your kitchen. It’s known to change any carrot recipe into a carrot-cake recipe (which, you must admit, sounds much more decadent!). Use it wisely and do not overdose.
- Carrots & Nuts – This is a very common combo and you’ll find it in most carrot-cake recipes. I do not discriminate against any nuts but the carrots and pecans combo has a special place in my heart. Nothing tastes as fabulous as a pecan & carrot pie after a hike on Mount Lemmon in AZ.
Fun facts about pineapples and carrots
Anyways, today I’m sharing a recipe for exotic carrot & pineapple pancakes. This is such an easy recipe. It takes literally like 3 minutes to whip up a huge batch of batter. Then it’s all just the frying. In our house, it is a regular guest. It’s a great way to sneak in something healthy (Pineapple is rich in vitamin C and manganese and carrot is a true hero among veggies as it’s rich in vitamin A, K, B6, beta carotene, lutein and many others).
Wanna know some fun facts about today’s heroes? You know, so you can shine at the table while eating delicious pineapple & carrot pancakes? Here you go:
- Although we know carrots as the orange beauty, there are plenty of carrots in other colors, including purple, red, white, yellow and even black!
- Baby carrots are not a different kind of carrots. It’s a regular carrot (although a think one) that is cut into smaller pieces. It was branded as baby carrots as a part of a (successful) marketing campaign.
- If you eat too much carrots, your skin WILL turn a “presidential” shade of orange. Not such a fun fact for my high school friend who used to drink two glasses of carrot juice every morning. By the time the school was over, she looked like a victim of a self-tanner overdose!
- Pineapples are best known as an aphrodisiac. If you eat pineapples at least a couple hours before the hot date (and best for three days before the D-date), your bodily fluids will smell and taste sweeter. It’s not proven scientifically but don’t let it stop you from undertaking your own research on the topic.
- You can re-plant the top part of a pineapple (after some cleaning and drying) in a pot and after a while it will start growing into a new plant.
- If you eat too much raw pineapple, your mouth and tongue will become extremely (and painfully) tender due to the enzyme bromelain. It goes away within a few hours.
How to make pineapple & carrot pancakes
Well, wasn’t that fun? Now let’s stop procrastinating and get to the actual recipe. The pineapple & carrot pancakes are among the most popular recipes in our home. I use canned pineapple because I don’t like the cutting part of dealing with pineapples. Also, I use the pineapple juice (the sugared water from the can) instead of sugar or any other sweetener.
TIP! If you want to use canned pineapples, check the ingredients on the can. Make sure that the only ingredients in your canned pineapples are pineapples, water and sugar. Avoid any other additives like corn syrup, stabilizers and preservatives.
When making P&C pancakes, I start with the carrots. I peel them (it’s optional, you can just scrub them) because I’ve read that pesticides tend to accumulate in the outer layer of a veggie.
Then, you can grate the carrots on a grater or choose the lazy way out and grind it in a blender. I (as you can imagine) always choose option no. 2. It doesn’t make any difference in the final product. You just need to make sure to grate or grind the carrots small enough to release juice and softened during the frying. I try to grind them the size of granulated sugar.
Then, I add all the dry ingredients. Give it a little stir. Then, I add all the wet ingredients apart from the pineapple. You want to add the pineapple at the very end to keep those chunks palpable in the final product. Unless, obviously, you do not want chunky pancakes. Then mix it a little harder.
It may all sound a little intimidating, but, trust me, it’s one of the easiest recipes on the blog. There is no wrong way of making P&C pancakes. You may end up with a little different texture but it will still be pretty darn tasty.
How to serve pineapple & carrot pancakes
Once the frying part is over, it’s time for the presentation. These pancakes look pretty amazing on their own because they are a beautiful shade of orange (hello, they are MADE OF carrots!) and they smell lovely thanks to the addition of pineapples. I usually serve them with a little powdered sugar (purely for the decorational purposes) and fresh fruit.
If you’re really into creating a perfect food-orgasmic (food-gastic? 😉 ) experience, you could make date spread or sweet cashew cream. But honestly, the pineapple & carrot pancakes will make you swoon, no matter what you serve them with.
Easy Pineapples & Carrot Pancakes
- 2 shredded carrots It’s about 130g of peeled and shredded carrots.
- 2 cups flour If you want to make your pancakes extra healthy, try wholegrain or even oat flour.
- 1 tsp baking powder
- 1 tbsp vanilla pudding powder You can replace it with 1 tbsp of corn starch or potato starch.
- 1 cup plant milk of your choice I go for soy milk for extra creaminess but you can choose whichever plant milk you like.
- 1 tbsp apple vinegar
- ½ cup sweet syrup from canned pineapples You can replace it with 2 tbsp of sugar but make sure to slightly increase the amount of milk to keep the moisture the same.
- 1/2 cup apple sauce Adjust the amount of apple sauce to make your pancakes as sweet as you like.
- 4 slices canned pineapple It’s about 120g or 4 oz. of pineapple, if you prefer to weight ingredients.
- ½ cup oats Optionally – add some oats if your batter is runny. It will absorb extra moisture.
- 1 tbsp oil Optionally – for frying only.
- Peel, and then grate (or grind) the carrots. Place them in a big bowl.
- In a separate container mix milk and vinegar and put aside for a couple minutes to churn.
- Add flour, baking powder, pudding powder to the grated carrots and mix with a spoon.
- Cut pineapples into small chunks or grind it in a blender for 2-3 seconds.
- Add churned milk, pineapple syrup and apple sauce to the batter and mix with a spoon (just a couple stirs until the ingredients combine).
- Mix the pineapple chunks into the batter.
- If the batter is too thick, add more milk (unless you like very sweet pancakes, then go ahead and add more syrup). If it’s too thick, add the oats and give is a couple minutes to absorb the extra moisture.
- (Optionally) Brush the pan with a drop of oil.
- Fry 3-4 pancakes at the time until golden brown, then flip on the other side and repeat.
- Serve with fresh fruit, peanut butter, jam and cashew cream.