Things have been hectic over here recently, but I wanted to share this super easy recipe with you. I always hear parents asking for tips on how to incorporate more veggies into their kids diets. This recipe is one of my favorite ways of getting extra veggies in Theo’s day.
I make these carrot cake pancakes for breakfast probably 2-3 times every week. They only require a few ingredients and are so easy to whip up on a weekday morning. Plus they’re a lot healthier than traditional pancakes. The grated carrots add an extra level of sweetness to the pancakes, so your toddler won’t even mind that they’re in there! Sometimes I sub the carrots for grated zucchini, and Theo loves those ones too!
All you need are five easy ingredients to make these pancakes. Try them out and let me know what you think.
This is the texture you want. Not too chunky, but since you’re mashing the bananas a few chunks are normal and the batter won’t be perfectly smooth.
Theo loves when he gets to help me cook. I always let him have a turn at mixing. 
Carrot Cake Pancakes
These are the easiest pancakes to make and your kids are sure to love them. They are loaded with veggies and protein but still taste sweet and delicious. This recipe makes 8 pancakes (4 inches each).
Ingredients
- 1/2 Cup carrots, grated Approximately 2 carrots
- 2 eggs
- 1 banana, mashed
- 1/2 C almond flour
- dash cinnamon
Instructions
-
Mash your banana in a medium bowl. Add in all other ingredients and stir until well- combined.
-
Heat skillet on medium-high and melt butter. Drop pancake batter on in skillet in 4 inch circles. Cook on one side for about 3 minutes and then flip and cook the other side for about 2 minutes.
-
Top with chia seeds, peanut butter, coconut whipped cream, or fruit and ENJOY!
Recipe Notes
**The carrots can be substituted for grated zucchini too
