Wholesome meets pancakes in these scrumptious carrot cake pancakes! Packed stuffed with vitamin however with the flavour of carrot cake, your entire household will love this wholesome breakfast possibility.
Simple kid-friendly pancakes with an additional veggie punch. These carrot cake pancakes have been completely examined. Learn on for extra!
Through the years 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 by no means 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 take pleasure in consuming them. There’s nothing worse as a father or mother than to spend the time making a recipe and have your youngsters refuse to eat it.
We at all times have a batch of those carrot cake pancakes within the freezer for busy mornings and I really assume they’re the explanation 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 often 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 properly in order that they’re an excellent factor to meal prep at some point to have a wholesome ready breakfast.
Sneaky Further Veggies. I’m at all times making an attempt to sneak additional 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 just a little little bit of protein!
- Full Fats yogurt – be sure to seize plain yogurt. I personally favor the full-fat however any share will work. You possibly can additionally use plant-based yogurt, if desired.
- Milk – any kind of milk works for this recipe! Since we’re already utilizing yogurt I have a tendency to make use of entire milk however when you’re dairy-free you need to use almond milk and plant-based yogurt as an alternative.
- Vanilla extract – only a contact to convey the recipe collectively!
- All-purpose flour – gluten-free flour additionally works!
- Maple syrup – Simply including a touch of sweetness! Be at liberty to serve extra on the aspect or drizzle on high, if desired.
- Spices – cinnamon, nutmeg, floor ginger and salt
- Baking powder – to be sure to don’t have flat pancakes… everybody needs fluffy pancakes!
- Carrot – grate about 1 massive carrot.
- Chopped walnuts or pecans – a staple ingredient in carrot cake, in my view! Be sure to 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 favor utilizing unsweetened coconut.
- Coconut oil or butter – for cooking your pancakes.
Methods to 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 clean. Fold within the carrots, nuts, raisins and coconut. If batter continues to be very thick add just a few 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. Prepare dinner on low-medium for 3-5 minutes or till all bubbles have popped after which flip pancakes and cook dinner for 1-2 minutes on the opposite aspect. Take away from skillet and hold heat within the oven whereas cooking remaining pancakes. Make sure you 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 instead of 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 instead of common all-purpose flour.
Use entire wheat flour – for extra entire grains you possibly can sub in entire wheat flour for some or the entire all-purpose flour.
Skip the nuts – when you or your kids are allergic to nuts be at liberty to skip them.
Prep Your Carrot Cake Pancakes for BLW!
In the event you do child led weaning together 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 make sure you chop your nuts up finely in order that they aren’t a choking hazard.
9 months+: reduce pancakes into bite-sized items as soon as your child has mastered their pincer grasp. Identical as above relating to 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’ll be able to reheat them within the toaster oven or microwave.
Within the freezer – these pancakes freeze fantastically! 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
Carrot Cake Pancakes
Wholesome meets pancakes in these scrumptious carrot cake pancakes! Packed stuffed with vitamin however with the flavour of carrot cake, your entire household will love this wholesome breakfast possibility.
- Prep Time: 10 minutes
- Prepare dinner Time: quarter-hour
- Whole Time: 25 minutes
- Yield: 8–9 pancakes 1x
- Class: Breakfast
- Methodology: Prepare dinner
- Weight-reduction plan: Vegetarian
- 2Â massive 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 goal 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 massive 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 clean.
- Fold within the carrots, nuts, raisins and coconut.
- If batter continues to be very thick add just a few 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.
- Prepare dinner on low-medium for 3-5 minutes or till all bubbles have popped after which flip pancakes and cook dinner for 1-2 minutes on the opposite aspect.
- Take away from skillet and hold heat within the oven whereas cooking remaining pancakes. Make sure you 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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