Skip to main content

Carrot Pancake Muffins with Roasted Strawberries

So sometimes I go in the kitchen and just make something, and sometimes I get ideas for dishes and let them sit in my brain for awhile before I actually decide to try and make it. This is one of those dishes. The difference in this dish and other brain squatters is this one lasted a particularly long time up there without being executed - months I'd say. I'm ashamed to admit that the reasoning for this is I'm just too damn lazy in the morning to make pancakes. I just want to drink coffee, pet my cat, read my emails, write down my dreams, and you can't really do that when you're standing at a range top making one 4inch pancake at a time.

And then boom! It hit me. Put them in a muffin tin and bake them you dumdum. So that's what I did - wow. It's not exactly the same as a pancake but whoa, you just gotta try it out.






1 batch of your favorite pancake batter
2 carrots, grated
1 lb strawberries, hulled and halved
2 tbsp balsamic vinegar
2 tbsp maple syrup
  1. Preheat your oven to 375.
  2. Mix together your favorite pancake batter and fold in your shredded carrots.
  3. Lightly grease up your muffin tin and drop your batter down in there 1/4 of a cup at a time. Set aside, it's not really time to put them in the oven.
  4. Coat your strawberry halves with the balsamic and syrup; pop them in the oven for around 15 minutes. Give them a stir and pop the back in for another 15.
  5. When you put the strawberries in the oven, now it's time to put your pancake muffins in there too. 
  6. After the second 15 minutes, the strawberries should be soft, they should have a thick jam-syrup-like consistency in the pan with them, and the pancake muffins should be ready to eat. Just top the cakes with the strawberries and you're good to go.




Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…