Carrot Pancakes
にんじんホットケーキ（卵なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These soft, golden pancakes get their color and gentle sweetness from carrot that is steamed in the microwave and blended right into the batter. Because the carrot is puréed, even children who push orange vegetables to the side of the plate happily eat these. In Japan, pancakes like these are a classic afternoon snack (oyatsu), and this version uses only milk and pancake mix in the batter, so there is no egg to worry about. Serve them warm with a little honey for children over one year old.
Contains honey, which should not be given to babies under 1 year old.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gcarrot
- 37.5 gmilk
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Seasonings
- 1.5 gvegetable oil
- 4.5 ghoney
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Slice the carrot into rounds and place it in a microwave-safe dish with 1 tbsp water (not included in the ingredient amounts). Cover loosely with plastic wrap and microwave at 1200W for about 1 minute (2 minutes at 600W).
- 2
Blend the carrot to a paste in a food processor. (Or skip the previous step and simply grate the raw carrot instead.)
- 3
In a bowl, stir together the milk and the carrot paste. Add the pancake mix and fold gently until just combined.
- 4
Heat the vegetable oil in a frying pan and cook the batter in rounds until both sides are golden. Cut into pieces and drizzle with honey.
Leave out the honey for children under 1 year old.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 195 kcal | 390 kcal | 195 kcal |
| Protein | 4.4 g | 8.7 g | 4.4 g |
| Fat | 4.5 g | 9 g | 4.5 g |
| Carbohydrates | 36 g | 72 g | 36 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 87 mg | 174 mg | 87 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 228 mg | 456 mg | 228 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 195 kcal | 4.4 g | 4.5 g | 36 g | 1.5 g | 0.5 g | 87 mg | 0.2 mg | 228 mg |
| 1 adult serving | 390 kcal | 8.7 g | 9 g | 72 g | 3 g | 0.9 g | 174 mg | 0.3 mg | 456 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
