These dietitian-approved carrot cake pancakes are not only delicious (and kid-approved), but also super nutritious and filling. The 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 breakfast that doesn’t include pancakes, waffles or French toast. We absolutely love them! One of our favorites are flourless banana pancakes, which are easy to make and packed with nutrients. As a nutritionist mom, it’s important to me that my kids start their 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’m a nutritionist mom, after all!
These pancakes are topped with Greek or coconut yogurt, berries, and a drizzle of maple syrup—yum! Plus, homemade oat flour adds a healthy boost, making it both economical and nutritious.
We practice it Division of Responsibility in Feedingwhich means I’m in charge of deciding what, when and where we eat, while my kids choose how much to eat. With these pancakes though, I rarely have to worry about leftovers – they disappear in no time!
Can you add grated carrot to pancakes?
Yes, you can definitely add grated carrot to pancakes! In fact, it’s a great way to add extra veggies. Shredded carrots blend seamlessly into the batter, adding a touch of sweetness and boosting 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 vegetables in your family’s breakfast, this is an easy win!
What are healthy pancake toppings?
As for healthy pancake toppings, the possibilities are endless! Some of our family favorites include:
- Greek yogurt – adds creaminess 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 – such as almond, peanut or sunflower butter for healthy fats and added flavor.
- Chia seeds or hemp hearts – sprinkle for extra fiber and omega-3s.
- Coconut flakes – toasted or raw, they add a fun crunch.
- Drizzle with maple syrup or honey – a little goes a long way for this 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 for Growth
Food for Growth is the definitive guide to childhood nutrition, packed with practical advice to support you through pregnancy and until your little one starts school.
Formatted in an easy-to-navigate question-and-answer style, this book provides practical advice and support from Sarah Remmer and Kara Rosenbloomtwo trusted registered dietitians (and moms); Food for Growth is filled with hard-earned parenting wisdom and the latest research in pediatric nutrition, so you’ll feel supported, understood, and ready to help your child thrive.
Want to know one of my favorite parts of this recipe? All you have to do is throw all the ingredients in the blender and then toss them in your pan to bake! Gotta love a 2 step recipe! For those of you following a vegan or gluten-free diet, this recipe is easily adapted to suit both! Enjoy!
If you like these pancakes, you’ll also like:
Easy & Healthy Carrot Cake Pancakes for Kids
Production efficiency:
12
Preparation time:
5 minutes
Cooking time:
15 minutes
Total time:
20 minutes
These dietitian-approved carrot cake pancakes are not only delicious (and kid-approved), but also super nutritious and filling. The kids love them! Best of all, the batter is quick and easy to make in a high-powered blender.
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 of vanilla extract
• 1 tablespoon pure maple syrup
• 1 ½ cups old-fashioned GF rolled oats (or under oat flour)
• 2 teaspoons of baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon of salt
• 1 cup grated carrot
For cooking:
• Olive oil or coconut oil, for cooking
Instructions
- Add all ingredients (except carrots or other additives) to a blender and blend on high until smooth, about 30 seconds to 1 minute. Mix the carrots by hand.
- Lightly coat a pan with oil or butter and place over medium heat. Once the pan is hot, remove about 1/3 cup of the batter. cook for 2-4 minutes until the pancakes are slightly puffed and you see a few bubbles along the edges.
- Turn the cakes over and cook until golden brown on the underside. If you find that the pancakes are browning too quickly, then you need to lower the heat.
- Repeat with the remaining batter!
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