Carrot Cake Pancakes

July 17, 2017

Now that I have two kids eating whole foods…and getting pickier by the day, it’s been hard to get them to eat anything other than mac and cheese and sprinkles.

One thing that they have fallen in love with recently though is pancakes. And I say recently because Logan has never really been a pancake kind of guy up until a few months ago. Now he’s like a pancake monster…man after my own heart. Holly is back and forth with pancakes still, but if she can dip them in yogurt or if she sees me put [she has to see me do it, or it doesn’t count] a little bit of syrup on them, then she’ll take a few bites of them.

So, after making banana bread pancakes over and over and over, I suddenly thought this could be the perfect chance to sneak in some really healthy ingredients. And these kids had absolutely no clue. I’ve added in spinach and pumpkin before and they went over pretty well. Logan thought the green pancake was super cool. This time around I went for a carrot cake pancake. This recipe also has yogurt in it — Holly’s only food group at the moment — and no flour! I felt like super mom for giving my kids a pancake that actually had really good wholesome ingredients.

I was cracking up with Logan, because he would take a bite and my carrot strands would stick out, or one would slap down on his lip. We pretended like they were worms trying to escape, which actually made him eat the pancakes even faster, and ask for more, just so that he could get more worms!

Definitely saving this one in our recipe book!

Carrot Cake Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1/4 cup plain Greek yogurt
  • 1/2 medium, ripe banana
  • 1/2 cup rolled oats
  • 1 large egg
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of nutmeg
  • 1/2 tsp vanilla extract
  • 1/4 cup grated carrot
  • Handful of raisins for topping

Instructions

  1. Preheat a skillet over medium heat and coat it with cooking spray or oil.
  2. Add all the ingredients except for carrot to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 30 seconds. Fold in the carrot by hand and allow the batter to sit for a few minutes so that it thickens up.
  3. Pour the batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with raisins, syrup, and maybe even a dollop of greek yogurt or a little schmear of cream cheese!

Notes

http://www.stephsbitebybite.com/2017/07/17/carrot-cake-pancakes/

 

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