Healthy meets pancakes in these delicious Carrot cake pancakes! Nutrition packaging but with the taste of the carrot cake, your whole family will love this healthy breakfast option.
Easy Panqueques for children With an additional vegetable blow. These carrot cake pancakes have been tested thoroughly. Keep reading for more!
Throughout the years, I have shared many versions of carrot cake recipes, from carrot cake gofres to carrot cake bars and my favorite carrot cake muffins. My husband loves the carrot cake and not surprisingly my children do it too.
I feel great for making these carrot cake pancakes because they are an incredible source of vegetables, but also because they really enjoy eating them. There is nothing worse as a father than time making a recipe and making their children refuse to eat it.
We always have a lot of these carrot cake pancakes in the freezer for occupied mornings and I actually believe that it is the reason why my bkew will eat carrots. She thinks they know cake! I take it.
Why make this recipe?
Friendly child. As I mentioned earlier, my children love these pancakes. Usually, I make some regular size for my small child and mini for my baby. BLW feeding instructions below.
Ideal for meal preparation. These carrot cake pancakes freeze super good, so they are a big thing to prepare food one day to have a healthy prepared breakfast.
Extra cunning vegetas. I am always trying to sneak additional vegetables in my children. If it means that it irritates a carrot to hide in your pancakes, inscribe me!
Ingredients in carrot cake pancakes
- Eggs – Help unite the pancakes … And add a little protein!
- Full fat yogurt – Be sure to take simple yogurt. Personally I prefer full fat, but any percentage will work. I could also use plants based yogurt, if you wish.
- Milk – Any type of milk works for this recipe! As we are already using yogurt, I tend to use whole milk, but if you don’t have dairy, you can use almond milk and plants based yogurt.
- Vanilla extract – Just a touch to join the recipe!
- Flour for all use -Glutenless flour also works!
- Maple syrup – Just adding a touch of sweetness! Feel free to serve more aside or rain on top, if you wish.
- Spices – cinnamon, nutmeg, ground ginger and salt
- baking powder – To make sure you don’t have flat pancakes … everyone wants spongy pancakes!
- Carrot – Relche approximately 1 big carrot.
- Chopped nuts either walnuts – A basic ingredient in the carrot cake, in my opinion! Be sure to cut them finely if it serves a baby.
- Raisins – For additional texture and sweetness.
- Grated coconut – Another classic carrot cake ingredient! I love the taste and texture that the grated coconut adds. I prefer to use coconut without sugar.
- Coconut oil or butter – To cook your pancakes.
How to make carrot cake pancakes
Step 1: Beat the dry ingredients
Beat the eggs, yogurt, milk, vanilla and maple syrup together in a large bowl.
Step 2: Add the remaining ingredients
Add flour, spices, baking powder and salt and stir until soft. Fold the carrots, nuts, raisins and coconut. If the dough is still very thick, add some milk splashes.
Step 3: Cook the dough
Add 1/2 tablespoon of coconut oil or butter until it melts in pan over medium low heat. Using a 1/4 cup sack batter in the pan, making sure not to overcome. Cook in low medium for 3-5 minutes or until all bubbles have appeared and then turn pancakes and cook for 1-2 minutes on the other side. Remove from the pan and keep hot in the oven while cooking remaining panqueques. Be sure to add 1/2 tablespoon of butter or oil every time you add a new mass. Cover with Arce syrup, if you wish.
Easy swaps and substitutions
Do them without dairy -Ye yogurt based on plants and milk without dairy instead of yogurt and regular milk. I have made them with yogurt based on Cocojune and OMG plants so good!
Make them without gluten -Sub in a cup of a mixture of gluten -free flour of choice instead of regular flour for all use.
Use whole wheat flour -For more comprehensive grains, you can subMachine to integral wheat flour for some or all multiple use flour.
Omit the nuts – If you or your children are allergic to nuts, feel free to omit them.
Prepare your carrot cake pancakes for BLW!
If you make LED Baby weaning with your baby, here are my recommendations:
6-9 months: Make your pancakes of approximately 2 inches in diameter to easily grab and eat. Also be sure to cut the nuts so that they are not a danger of suffocation.
9 months+: Cut the pancakes in pieces of the size of a bite once your baby has dominated its grip of tweezers. Like the previous one with respect to cutting the nuts finely.
Storage instructions
In the fridge – Save your pancakes in a hermetic container in the refrigerator for up to 5 days. It can reheat them in the toasist oven or in the microwave.
In the freezer – These pancakes freeze wonderfully! Simply place your pancakes in a single layer on a baking and freeze tray for 1 hour. Remove from freezer and place carrot cake pancakes in a zipbolt. Freeze for 3 months. Remove several hours before to defrost or defrost in the microwave for 60-90 seconds.
Healthier pancake recipes
Carrot cake pancakes
Healthy meets pancakes in these delicious Carrot cake pancakes! Nutrition packaging but with the taste of the carrot cake, your whole family will love this healthy breakfast option.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- Produce: 8–9 PANQUEQUES 1unknown
- Category: Breakfast
- Method: Cook
- Diet: Vegetarian
- 2 Large eggs
- 1/3 cup flat and complete yogurt
- 1/2 cup choice milk (dairy or non -dairy)
- 1 teaspoon Vanilla extract
- 2 tablespoons maple syrup
- 1 cup flour of all purpose
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoons nut
- 1/4 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoons salt
- 1/2 cup grated carrot (above 1 big carrot)
- 1/4 cup finely chopped nuts or nuts
- 1/4 cup raisins
- 2 tablespoons grated coconut
- Coconut oil or cooking butter
- Beat the eggs, yogurt, milk, vanilla and maple syrup together in a large bowl.
- Add flour, spices, baking powder and salt and stir until soft.
- Fold in carrots, nuts, raisins and coconut.
- If the dough is still very thick, add some milk splashes.
- Add 1/2 tablespoon of coconut oil or butter until it melts in pan over medium low heat.
- Using a 1/4 cup sack batter in the pan, making sure not to overcome.
- Cook in low medium for 3-5 minutes or until all bubbles have appeared and then turn pancakes and cook for 1-2 minutes on the other side.
- Remove from the pan and keep hot in the oven while cooking remaining panqueques. Be sure to add 1/2 tablespoon of butter or oil every time you add a new mass.
- Cover with Arce syrup, if you wish.
- Store in refrigerator for up to 5 days or see the previous instructions to freeze
