These healthy Carrot Pancakes with yogurt are high in protein and are a nice source of both a veggie and fruit. They are also special enough for a holiday breakfast or brunch because they are super fluffy and taste a little like carrot cake!

carrot-pancakes-in-stack-on-plate-with-pearCarrot Pancakes

These pancakes are a favorite way to have a veggie for breakfast. They sort of remind me of carrot cake, flavor-wise, just without the frosting of course. They’re packed with a nice mix of nutrients and have a super fluffy texture.

I love adding carrot to pancakes since they are very subtle both visually and in terms of flavor. My girls notice them for sure, but they never seem to mind—they love pancakes in all forms!

We often have these in the spring and I sometimes make a batch to have ready and waiting to reheat from the freezer.

TIP: For best results, you’ll want to soak shredded carrots in very hot water to make sure that they are nice and soft and blend right into the finished pancakes.

ingedients in carrot pancakesIngredients You Need

You’ll need the following ingredients to make this recipe:

  • Buckwheat or whole wheat flour: You can use either of these flours. The buckwheat is a little more nutrient-dense and is gluten-free, though the two work similarly.
  • Applesauce: This adds some sweetness. You can also use milk instead.
  • Plain yogurt: This adds moisture and protein. You can also use milk instead.
  • Eggs
  • Butter: I use unsalted butter that’s melted in the pancakes to add some moisture and richness.
  • Pure vanilla extract
  • Baking powder
  • Cinnamon

TIP: Buckwheat flour is nice in this recipe because it absorbs moisture like a sponge and results in a really nice texture. (Look for it in the flour aisle of your grocery store as it’s usually widely available.) To use whole wheat flour, see the Notes at the bottom of the recipe as you’ll just need to reduce the eggs to ensure the batter cooks through well.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of the post for the full information.

how-to-make-carrot-pancakes--step-by-step

  1. Grate carrots and soak in very hot water. This helps them soften so when you bite into a cooked pancake, they aren’t crunchy.
  2. Drain the carrots well, pat dry, and add to a bowl.
  3. Stir in the rest of the wet ingredients.
  4. Stir in the dry ingredients to gently combine.
  5. Cook spoonfuls of batter on a pan, flipping when you see bubbles start to form around the edges.
  6. Flip over and continue to cook through.

TIP: Be sure to spread the batter thinly in the pan to ensure that they cook through. I love using my Green Pan nonstick skillet for this recipe.

healthy pancakes with yogurt

Healthy Pancakes with Yogurt

The yogurt in this recipe adds moisture, but also protein and calcium. It’s a nice change from milk and eliminates the need for a large amount of butter or oil. If you have a dairy intolerance in the house simply replace the yogurt with additional applesauce.

(My full Yogurt Pancakes recipe is a great option, too.)

Freezer-Friendly Pancakes for Toddlers

I love to keep extra pancakes in the freezer for quick weekday breakfasts. (I sometimes even make a batch and a half to make this possible.) Simply let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible.

Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.

TIP: You can also spread nut or seed butter between two pancakes and serve like a sandwich.

Healthy Pancakes with Applesauce

I use applesauce in this recipe to give it some sweetness. We love to have these healthy pancakes for breakfast in the spring when it’s close to Easter, or any other time when we simply have extra carrots in the house!

TIP: My girls love them topped with syrup, nut butter, or even additional applesauce.

carrot-pancakes-on-teal-fork

How to Store

Let any leftovers cool fully, then store in the fridge for up to 5 days or in a zip top freezer bag with as much air removed as possible in the freeze for up to 3 months. I sometimes stack them with parchment paper between layers so they are easy to take out of the bag one at a time.

Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.

Best Tips for Success

  • Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well.
  • Use buckwheat flour for the most nutrition and best final texture. Or use whole wheat flour and reduce the eggs. See the Notes section at the end of the recipe for the info.
  • Top with syrup, nut butter, or even additional applesauce.
  • Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-½ cup milk. Be sure to spread the batter thinly to ensure it cooks through.
  • Dairy-Free: Replace the yogurt with nondairy milk.
  • Gluten-Free: Use buckwheat flour (it’s naturally GF).
  • You can omit the applesauce and use milk instead.
  • You may also like 2-Ingredient Pancakes, Banana Oatmeal Pancakes, and Banana Spinach Pancakes.

Please comment below with feedback on the recipe if you try it out, I’d love to hear from you!

carrot-pancakes-in-stack-with-pear-slices

Healthy Carrot Pancakes (with Yogurt!)

These hearty Carrot Pancakes pack nice natural sweetness from the carrots and applesauce. This can be a thicker pancake batter, so know that you can thin it slightly, if desired, by adding a few tablespoons of milk.
4.94 from 15 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Course Breakfast
Calories 201kcal
Servings 4 Serves 4-6

Ingredients

  • 1 cup packed shredded carrot (from about 1 medium carrot)
  • 3 eggs, lightly beaten
  • ½ cup applesauce
  • ½ cup plain yogurt
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 cup buckwheat flour or whole wheat flour (*If using whole-wheat, reduce the eggs to 2)
  • teaspoons baking powder
  • ½ teaspoon cinnamon
  • cup raisins (optional)
  • Butter or neutral oil (for greasing the pan)
  • Maple syrup, nut butter, or yogurt to top as desired

Instructions

  • Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain carrots well and pat dry. (This softens them up nicely so they are soft in the finished pancakes.)
  • Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.
  • Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine.
  • Heat a nonstick or cast iron pan or griddle over medium-heat. Add little butter, let melt, and swirl to cover pan.
  • Cook batter, about ¼ cup at a time and spreading thinly, for  about 2-3 minutes per side or until set around the edges and lightly browned.
  • Add more butter and repeat to cook the rest of the pancakes.
  • Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.

Notes

  • 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.
  • Let any leftovers cool fully, then store in the fridge for up to 5 days or in a zip top freezer bag with as much air removed as possible in the freeze for up to 3 months. I sometimes stack them with parchment paper between layers so they are easy to take out of the bag one at a time. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
  • Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well. (I sometimes skip this step and the texture of the carrots is more noticeable.)
  • Use buckwheat flour for the most nutrition and best final texture.
  • Or, to use whole wheat flour, reduce the eggs to 2.
  • Use milk in place of applesauce if desired.
  • Top with syrup, nut butter, or even additional applesauce.
  • Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-½ cup milk. Be sure to spread the batter thinly to ensure it cooks through.
  • Dairy-Free: Replace the yogurt with nondairy milk.
  • Gluten-Free: Use buckwheat flour (it’s naturally GF).

 

Nutrition

Calories: 201kcal, Carbohydrates: 30g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 128mg, Sodium: 254mg, Potassium: 404mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5576IU, Vitamin C: 2mg, Calcium: 179mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2018.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. Hi Amy!
    We made them this morning and they tasted delicious!
    I am just a bit worried that they might have been underbaked?
    They stayed quite moist in the middle although the outside was already nice golden brown.
    Is the consistency more like a banana pancake? That how ours turned out moisture wise.

    Thanks!

  2. 5 stars
    I steamed half a bag of baby carrots and one chopped apple, then put it in the food processor for a bit. I used half AP flour and half whole wheat. Almost 11-month-old enjoyed them, and so did I (plain and with a little maple syrup ha). Would make again!

  3. 5 stars
    This is going to sound dramatic but I am in tears as my ridiculously picky toddler is scarfing down his fourth pancake. THANK YOU for this and I am so excited to try more recipes. I am just shocked he is loving something that doesn’t have sugar and actually contains carrots. Wow! My husband and I tried these too and they are like the best pancakes we have ever had haha!

  4. 5 stars
    I used the whole wheat flour and Almond Milk in place of applesauce. I also added a mashed banana and it was wonderful!!!! Thank you so much for this recipe!

    1. It doesn’t absorb liquid the same way and they would likely be way too moist. You might be able to do some almond flour in the mix (or some with coconut flour since they’d balance each other a bit) but straight almond flour won’t work well here.

See More Comments