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.
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.