Carrot Cake Pancakes
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My kids still love these carrot cake pancakes they are easy to make, sweetened with fruit and vegetables and are great for baby led weaning.
Why This Recipe Is Great For Busy Parents
- Easy recipe one-bowl recipe made with every day ingredients
- Freezes well, so you can stash them in your freezer
- Kids love them! (Big and Small)
Ingredients you will need
Ingredient Notes and Substitutes
- Egg: I have not made this recipe without an egg, I do have many kid friendly egg free recipes on my website including egg free pancakes and my baby apple pancakes are also egg free.
- Plain flour: I use an all purpose flour, this recipe will also work with wholemeal flour. Wholemeal flour is a common ingredient in New Zealand but I understand is not as widely available overseas. Spelt, rice or gluten-free flour also work in this recipe.
- Oat flour or rolled oats: It is easy to make homemade oat flour, I find by using it the pancakes have a softer texture. But this recipe will also work with traditional rolled oats or quick cook oats. In New Zealand where I am from Oats are not considered gluten-free.
- Cinnamon: I flavor these pancakes with ground cinnamon but nutmeg, ground ginger or vanilla extract (or a combination of all of these spices) will also work great.
- Milk: I use cows milk in this recipe but have tested this recipe with dairy-free milks including oat milk, and almond milk. You could also use buttermilk or greek yogurt.
- Apple: Choose a sweet variety of apple such as pink lady, royal gala or ambrosia.
Carrot Cake Pancakes Step-By-Step
Below are illustrated step-by-step instructions to make my Carrot Cake Pancake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Table of Contents
Step one: Whisk the egg in a large bowl that will fit all the pancake batter.
Step two: Add dry ingredients (I sort of sprinkle them in, but don't bother sifting them), then whisk/mix them into the egg.
Step three: Add ½ Cup of milk, mix into the batter
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Step four: Add the grated carrot and apple.
If the batter is too dry add more milk.
Step five: Heat a pan or skillet with a small amount of your fat/oil preference (butter, rice bran oil, coconut oil etc) over a medium heat.
Step six: Drop in spoonfuls of the batter. Cook until small bubbles pop on the surface, flip over and cook other side.
Enjoy!
Tips & FAQs
Here is how you can make these Carrot Cake Pancakes perfectly every time!
- Many kids are quite happy to eat these pancakes as is, but if your family need a little more sweetness you can add a Tablespoon of maple syrup, honey or brown sugar to the pancake batter.
- My older kids of course love to add a drizzle of maple syrup or a spoonful of cinnamon apples to their plate.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- These carrot pancakes freeze really well, once completely cool pop them in an airtight container or bag and freeze for up to four months.
- A pinch of salt into the batter can really lift the flavour in these pancakes, however please avoid adding salt if you are making these for babies or young children.
How To Make This Recipe Suitable For Baby-Led-Weaning
- This recipe was originally designed for baby led weaning therefore the ingredients and texture are suitable for a baby over six months who is having finger food.
- I find blitzing the oats into oat flour before adding them to the recipe makes for an even softer pancake.
- Serve them with soft fruits or berries and yogurt for dipping!
Carrot Cake Pancakes
Carrot Cake Oat Cakes Healthy pancakes for kids and baby led weaning Sugar free snack. Perfect finger food sweetened only with fruit and vegetables
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Servings: 12 mini pancakes
Calories: 55kcal
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Ingredients
- 1 egg
- ½ Cup plain flour
- ½ Cup oat flour or rolled oats
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Milk ½-1 Cup
- 1 apple grated
- 1 carrot grated
Instructions
- Whisk egg
- Add dry ingredients (I sort of sprinkle them in, but don't bother sifting them), then whisk/mix them into the egg.
- Add ½ Cup of milk, mix into the batter
- Add the grated carrot and apple.
- If the batter is too dry add more milk.
- Heat a pan with a small amount of your fat/oil preference (butter, rice bran oil, coconut oil etc)
- Drop in spoonfuls of the batter. Cook until small bubbles pop on the surface, flip over and cook other side
- Serve
Video
Notes
- Many kids are quite happy to eat these pancakes as is, but if your family need a little more sweetness you can add a Tablespoon of maple syrup, honey or brown sugar to the pancake batter.
- My older kids of course love to add a drizzle of maple syrup or a spoonful of cinnamon apples to their plate.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- These carrot pancakes freeze really well, once completely cool pop them in an airtight container or bag and freeze for up to four months.
- A pinch of salt into the batter can really lift the flavour in these pancakes, however please avoid adding salt if you are making these for babies or young children.
- Egg: I have not made this recipe without an egg, I do have many kid friendly egg free recipes on my website including egg free pancakes and my baby apple pancakes are also egg free.
- Plain flour: I use an all purpose flour, this recipe will also work with wholemeal flour. Wholemeal flour is a common ingredient in New Zealand but I understand is not as widely available overseas. Spelt, rice or gluten-free flour also work in this recipe.
- Oat flour or rolled oats: It is easy to make homemade oat flour, I find by using it the pancakes have a softer texture. But this recipe will also work with traditional rolled oats or quick cook oats. In New Zealand where I am from Oats are not considered gluten-free.
- Cinnamon: I flavor these pancakes with ground cinnamon but nutmeg, ground ginger or vanilla extract (or a combination of all of these spices) will also work great.
- Milk: I use cows milk in this recipe but have tested this recipe with dairy-free milks including oat milk, and almond milk. You could also use buttermilk or greek yogurt.
- Apple: Choose a sweet variety of apple such as pink lady, royal gala or ambrosia.
Nutrition
Serving: 1pancake | Calories: 55kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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Quick Start Guide To BLW
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Love this recipe! Thanks for sharing:)
Was wondering if you think it will work with buckwheat? (Looking for a gluten free options also)
I haven't tried this recipe, but I usually find buckwheat does work well in pancakes. I shall have to try it and come back to you. My son was recently diagnosed with coeliac disease so I'm updating lots of my recipes to make sure they can be made GF.