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.
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!
Tried this recipe?Let us know how it was!