Wholesome meets pancakes in these scrumptious carrot cake pancakes! Packed filled with vitamin however with the flavour of carrot cake, your complete household will love this wholesome breakfast possibility.

Simple kid-friendly pancakes with an additional veggie punch. These carrot cake pancakes have been totally examined. Learn on for extra!

Over time I’ve shared many variations of carrot cake recipes from carrot cake waffles to carrot cake bars and my favourite carrot cake muffins. My husband LOVES carrot cake and under no circumstances surprisingly my youngsters do too.

I really feel nice about making these carrot cake pancakes for them as a result of they’re an superior supply of veggies but in addition as a result of they really get pleasure from consuming them. There’s nothing worse as a mother or father than to spend the time making a recipe and have your youngsters refuse to eat it.

We all the time have a batch of those carrot cake pancakes within the freezer for busy mornings and I really assume they’re the rationale my very choosy toddler will eat carrots. She thinks they style like cake! I’ll take it.

Why Make This Recipe?

Child Pleasant. Like I discussed above my youngsters LOVE these pancakes. I normally make some regular-sized ones for my toddler and mini ones for my child. Directions for BLW feeding under.

Nice for Meal Prep. These carrot cake pancakes freeze tremendous nicely so that they’re an important factor to meal prep sooner or later to have a wholesome ready breakfast.

Sneaky Additional Veggies. I’m all the time making an attempt to sneak further veggies into my kiddos. If it means grating up some carrot to cover into their pancakes then signal me up!

Substances in Carrot Cake Pancakes

Eggs – helps bind the pancakes collectively… and provides a bit of little bit of protein!

Full Fats yogurt – be sure you seize plain yogurt. I personally choose the full-fat however any proportion will work. You can additionally use plant-based yogurt, if desired.

Milk – any sort of milk works for this recipe! Since we’re already utilizing yogurt I have a tendency to make use of complete milk however should you’re dairy-free you should use almond milk and plant-based yogurt as a substitute.

Vanilla extract – only a contact to carry the recipe collectively!

All-purpose flour – gluten-free flour additionally works!

Maple syrup – Simply including a touch of sweetness! Be happy to serve extra on the facet or drizzle on high, if desired.

Spices – cinnamon, nutmeg, floor ginger and salt

Baking powder – to be sure you don’t have flat pancakes… everybody needs fluffy pancakes!

Carrot – grate about 1 giant carrot.

Chopped walnuts or pecans – a staple ingredient in carrot cake, for my part! Be sure you chop them finely if serving to a child.

Raisins – for added texture and sweetness.

Shredded coconut – one other traditional carrot cake ingredient! Love the flavour and texture shredded coconut provides. I choose utilizing unsweetened coconut.

Coconut oil or butter – for cooking your pancakes.

How you can Make Carrot Cake Pancakes

STEP 1: WHISK DRY INGREDIENTS

Whisk the eggs, yogurt, milk, vanilla and maple syrup collectively in a big bowl.

STEP 2: ADD REMAINING INGREDIENTS

Add in flour, spices, baking powder and salt and stir till easy. Fold within the carrots, nuts, raisins and coconut. If batter remains to be very thick add a couple of splashes of milk.

STEP 3: COOK BATTER

Add 1/2 tbsp of coconut oil or butter till melted in skillet over low-medium warmth. Utilizing a 1/4 cup scoop batter onto skillet ensuring to not overcrowd. Cook dinner on low-medium for 3-5 minutes or till all bubbles have popped after which flip pancakes and prepare dinner for 1-2 minutes on the opposite facet. Take away from skillet and maintain heat within the oven whereas cooking remaining pancakes. You’ll want to add in 1/2 tbsp of butter or oil every time you add new batter. Prime with maple syrup, if desired.

Simple Swaps & Substitutions

Make them dairy-free – use plant-based yogurt and dairy-free milk rather than common yogurt and milk. I’ve made these with cocojune plant-based yogurt and omg so good!

Make them gluten-free – sub in a cup of a gluten-free flour mix of selection rather than common all-purpose flour.

Use complete wheat flour – for extra complete grains you may sub in complete wheat flour for some or all the all-purpose flour.

Skip the nuts – should you or your youngsters are allergic to nuts be happy to skip them.

Prep Your Carrot Cake Pancakes for BLW!

If you happen to do child led weaning along with your child listed below are my suggestions:

6-9 months: make your pancakes about 2 inches in diameter for straightforward grabbing and consuming. Additionally you should definitely chop your nuts up finely so that they aren’t a choking hazard.

9 months+: lower pancakes into bite-sized items as soon as your child has mastered their pincer grasp. Similar as above concerning chopping your nuts finely.

Storage Directions

Within the fridge – retailer your pancakes in an hermetic container within the fridge for as much as 5 days. You may reheat them within the toaster oven or microwave.

Within the freezer – these pancakes freeze superbly! Simply place your pancakes in a single layer on a baking sheet and freeze for 1 hour. Take away from freezer and place carrot cake pancakes right into a ziplock bag. Freeze for 3 months. Take away a number of hours earlier than to thaw or thaw in microwave for 60-90 seconds.

Extra Wholesome Pancake Recipes

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Carrot Cake Pancakes

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Wholesome meets pancakes in these scrumptious carrot cake pancakes! Packed filled with vitamin however with the flavour of carrot cake, your complete household will love this wholesome breakfast possibility.

Creator: Davida Lederle
Prep Time: 10 minutes
Cook dinner Time: quarter-hour
Complete Time: 25 minutes
Yield: 8–9 pancakes 1x
Class: Breakfast
Methodology: Cook dinner
Eating regimen: Vegetarian

2 giant eggs
1/3 cup plain, full fats yogurt
1/2 cup milk of selection (dairy or non-dairy)
1 tsp vanilla extract
2 tbsp maple syrup
1 cup all objective flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp floor ginger
1 tsp baking powder
1/4 tsp salt
1/2 cup grated carrot (about 1 giant carrot)
1/4 cup finely chopped walnuts or pecans
1/4 cup raisins
2 tbsp shredded coconut
Coconut oil or butter for cooking

Whisk the eggs, yogurt, milk, vanilla and maple syrup collectively in a big bowl.
Add in flour, spices, baking powder and salt and stir till easy.
Fold within the carrots, nuts, raisins and coconut.
If batter remains to be very thick add a couple of splashes of milk.
Add 1/2 tbsp of coconut oil or butter till melted in skillet over low-medium warmth.
Utilizing a 1/4 cup scoop batter onto skillet ensuring to not overcrowd.
Cook dinner on low-medium for 3-5 minutes or till all bubbles have popped after which flip pancakes and prepare dinner for 1-2 minutes on the opposite facet.
Take away from skillet and maintain heat within the oven whereas cooking remaining pancakes. You’ll want to add in 1/2 tbsp of butter or oil every time you add new batter.
Prime with maple syrup, if desired.
Retailer in fridge for as much as 5 days or see directions above for freezing



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