Carrot Cake Pancakes

5 from 1 vote

Carrot Cake Oat Cakes Healthy pancakes for kids and baby led weaning Sugar free snack. Perfect finger food sweetened only with fruit and vegetables

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: New Zealand

Keyword: Carrot Cake Pancakes, Carrot Pancakes, Baby Carrot Pancakes

Servings: mini pancakes

Calories: 55kcal

Author: Stacey

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