Easy & Healthy Carrot Cake Pancakes for Kids
These dietitian-approved carrot cake pancakes are not only delicious (and kid-approved) but also super nutritious and filling, too. Kids love them! Best of all, the batter is quick and easy to make in a high-powered blender.
Why This Dietitian Loves These Carrot Cake Pancakes
In our household, there isn’t a weekend morning that doesn’t feature pancakes, waffles, or French toast. We absolutely love them! One of our favorites is flourless banana pancakes, which are easy to make and packed with nutrition. As a dietitian mom, it’s important to me that my kids start the day with healthy breakfast recipes for kids and families, so I always try to pack in as much nutrition as possible without sacrificing taste. I am a dietitian mom, after all!
These pancakes are topped with Greek or coconut yogurt, berries, and a drizzle of maple syrup—yum! Plus, the homemade oat flour adds a wholesome boost, making it both economical and nutritious.
We practice the Division of Responsibility in Feeding, which means I’m responsible for deciding what, when, and where we eat, while my kids choose how much they eat. With these pancakes, though, I rarely have to worry about leftovers—they disappear in no time!
Can You Add Shredded Carrot to Pancakes?
Yes, you can absolutely add shredded carrot to pancakes! In fact, it’s a great way to add in extra veggies. Shredded carrots blend seamlessly into the batter, adding a touch of sweetness and boosting the nutrient content. It’s a simple addition that pairs perfectly with the flavors in these nutritious carrot cake pancakes. Plus, if you’re looking for more ways to include veggies in your family’s breakfast, this is an easy win!
What Are Healthy Toppings for Pancakes?
As for healthy toppings for pancakes, the possibilities are endless! Some of our family favorites include:
- Greek yogurt – adds a creamy texture and boosts protein.
- Fresh berries or sliced fruit – think strawberries, blueberries, bananas, or even sliced pears for a burst of natural sweetness.
- Nut or seed butter – like almond, peanut, or sunflower seed butter for healthy fats and added flavor.
- Chia seeds or hemp hearts – sprinkle on for extra fiber and omega-3s.
- Coconut flakes – toasted or raw, they add a fun crunch.
- Drizzle of maple syrup or honey – a little goes a long way for that classic pancake topping.
Whether you’re whipping up these pancakes for a quick breakfast or a slower weekend brunch, these toppings can help make your meal both nutritious and fun for the whole family!
Food to Grow On
Food to Grow On is the definitive guide to childhood nutrition, packed with practical advice to support you through pregnancy, and up until your little one starts school.
Laid out in an easy-to-navigate question and answer style, this book provides practical advice and support from Sarah Remmer and Cara Rosenbloom, two trusted registered dietitians (and moms). Food to Grow On is packed with hard-earned parenting wisdom and the very latest research in pediatric nutrition, so you will feel supported, understood, and ready to help your child thrive.
Want to know one of my favourite parts of this recipe? All you have to do is throw all of the ingredients into a blender and then pour into your pan to cook them! Gotta love a 2-step recipe! For those of you who follow a vegan or gluten-free diet, this recipe is easily adaptable to suit both! Enjoy!
If you like these pancakes, you’ll also like:
- Green Monster Blender Muffins
- 3 Healthy Make-Ahead Breakfasts
- Healthy (and School-Safe) Chocolate Zucchini Blender Muffins
Easy & Healthy Carrot Cake Pancakes for Kids
Equipment
Ingredients
- • 1 cup mashed ripe banana
- • 2 eggs for a vegan version, use 2 chia eggs – each chia egg contains 1 tbsp ground chia seeds + 2.5 tbsp water
- • 1/3 cup unsweetened almond milk or milk of choice
- • 1 teaspoon vanilla extract
- • 1 tablespoon pure maple syrup
- • 1 ½ cups old fashioned GF rolled oats or sub for oat flour
- • 2 teaspoons baking powder
- • 1 teaspoon ground cinnamon
- • ¼ teaspoon nutmeg
- • ¼ tsp cloves
- • ¼ teaspoon salt
- • 1 cup shredded carrot
- For cooking:
- • Olive oil or coconut oil for cooking
Instructions
- Add all of the ingredients (besides the carrots or other add-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Manually stir in the carrots.
- Lightly coat a griddle with oil or butter and place over a medium heat. Once the pan is hot, scoop about 1/3 cup of the batter; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Repeat with remaining batter!
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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