I've been wanting to share a recipe for Carrot Cake Pancakes for a while now, this seemed like the perfect week to do it. These pancakes, which are high in protein from eggs, yogurt, and nuts, are a substantial way to start the day for both the little ones and us parents. But even though they are filled with wholesome ingredients, they are also special enough for a holiday breakfast or brunch because they taste like (a less overtly sweet) carrot cake!
They pack banana, raisins, and carrot, so they are a great way to get in some fruit and veggies before leaving the house. And you can store any leftovers in the fridge or freezer (in a zip top bag with as much air removed as possible) for a quick reheat on any weekday morning. (We like them just as much for breakfast as a midmorning snack.) I've served these to my toddler, who loves all sorts of pancakes, twice now and she didn't seem to realize that there were carrots in the mix—which was perhaps the biggest compliment she could give. (And much better than her trying to pick out all of the tiny carrot pieces, which is what I expected!)
Top these with your favorite syrup or nut butter, or make them a real treat with a dollop of whipped cream or cream cheese with honey stirred in. The whole family will love them.
Carrot Cake Pancakes with Yogurt
I skip adding sweetener to my pancake batter since we usually top ours with something sweet, but you can add 1-2 tablespoons maple syrup if you prefer. Heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while you finish the batch, or serve them up as you go.
- 1 small banana, mashed
- 1 cup packed shredded carrot (about 2 small carrots)
- 3 eggs, lightly beaten
- 1/2 cup plain yogurt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup whole wheat flour
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- maple syrup, nut butter, yogurt or whipped cream, as desired
1. Stir together the banana, carrot, eggs, yogurt, and vanilla in a medium bowl. Add in the baking powder, cinnamon, whole wheat flour, walnuts, and raisins and stir gently to combine.
2. Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan. Cook batter, about 2-3 tablespoons at a time, for 2-3 minutes per side or until set and lightly browned. Add more butter and repeat to cook the rest of the pancakes.
3. Serve warm with maple syrup, nut butter, yogurt, or whipped cream, depending on your preference (and whether or not it's a special occasion).
Skip the raisins entirely or replace them with dark chocolate chips.
Use your favorite gluten free flour mix and add 1 tablespoon chia seeds to the batter.
Try chopped pecans in place of the walnuts.