Healthy Pancakes with Carrots and Yogurt

These Healthy Pancakes with Carrots and Yogurt are high in protein from eggs and yogurt and are a nice source of both a veggie and fruit. But even though they are filled with wholesome ingredients, they are also special enough for a holiday breakfast or brunch because they taste like carrot cake!

Healthy Pancakes with Carrots

These pancakes have whole grains, yogurt, and carrots making them a really nutritious pancake and a healthy toddler breakfast. I love adding carrot to pancakes since they are very subtle and are likely to be accepted by many toddlers. My girls notice them for sure, but they never seem to mind—they love pancakes in all forms!

TIP: 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.

Ingredients in Carrot Pancakes

You’ll need flour, applesauce, eggs, yogurt, butter, vanilla, baking powder, and cinnamon. I prefer buckwheat flour in this recipe since it cooks nicely, is loaded with more nutrition than standard all-purpose flour, and it’s naturally gluten-free. Look for it in the flour aisle of your grocery store as it’s widely available.

How to Make Healthy Pancakes Step by Step

To make this pancake recipe, here’s what you’ll need to do:

1. Gather your ingredients.
2. Grate carrots
3. Soak carrots in very hot water.
4. Drain well.
5. Stir all ingredients together in a bowl.
6. Cook your pancakes in your favorite skillet! 

TIP: Be sure to spread the batter thinly in the pan to ensure that they cook through.

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.

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.

Healthy Pancakes with Applesauce

I use applesauce in this recipe to give it some sweetness without needing to add extra sugar. 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!. My girls love them topped with syrup, nut butter, or even additional applesauce.

Tips for Making the Best Healthy Pancakes with Carrots

• Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes.
• Use buckwheat flour for the most nutrition and best final texture.
• 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.
• Top with syrup, nut butter, or even additional applesauce.
• To Make these Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.
• To Make these Dairy-Free: Omit the yogurt and use 1 cup applesauce.

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

Healthy Pancakes with Carrots and Yogurt

★★★★★ 5 from 2 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: Serves 4-6 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

This is a thicker pancake batter due to the carrots and whole grain flours. If you prefer a thinner batter, add a few tablespoons of milk. 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.

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Ingredients

• 1 cup packed shredded carrot (about 1 medium carrot)
• 3 eggs, lightly beaten
• 1/2 cup applesauce
• 1/2 cup plain yogurt
• 2 tablespoons butter, melted and slightly cooled
• 1 teaspoon vanilla
• 1 cup buckwheat flour or whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/3 cup raisins, optional
• Butter or neutral oil
• Maple syrup, nut butter, or yogurt to top as desired

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Instructions

1. 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 well.
2. 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.
3. Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.
4. Cook batter, about 1/4 cup at a time and spreading thinly, for 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.
5. Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.

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Notes

To Make these Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.

To Make these Dairy-Free: Omit the yogurt and use 1 cup applesauce.

To Make these Gluten-Free: Use buckwheat flour (which is naturally gluten-free) or your favorite gluten-free cup for cup mix.

Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes.

Use buckwheat flour for the most nutrition and best final texture.

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.

Top with syrup, nut butter, or even additional applesauce.

27013.9 g125.9 mg6.7 g2.1 g44.6 g6.4 g11.2 g143.5 mg

Filder Under:Breakfast, Holiday, Recipes, Vegetables, Vegetarian