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Carrot pancakes

Yummy carrot-cake flavour pancakes for a weekend breakfast treat

★★★★★ Rated 5 out of 5 stars. 1 Rating
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  • Difficulty: Easy
  • Serves 4
  • Vegetarian

Preparation

Total time
20 Mins
Preparation time
10 Mins
Cooking time
10 Mins
  • 1 large carrot, peeled

  • 1 ripe banana

  • 50g butter or dairy-free spread, melted

  • 260ml milk or non-dairy milk alternative

  • 1 large egg

  • 1/2 tsp vanilla extract

  • 70g wholemeal/rye/wholemeal spelt flour

  • 70g plain flour or white spelt flour

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • Coconut or vegetable oil (for cooking)

To serve

  • Greek or coconut yogurt

  • Maple syrup

  • Chopped walnuts and pecans (optional)

  1. Finely grate the carrot and place to one side.

  2. Mash the banana until nearly smooth (use a tsp of the milk to help if needed).

  3. Add the grated carrot, mashed banana, melted butter, milk, egg and vanilla extract to a blender. Blitz until smooth.

  4. Sift the flour, baking powder and spices into a separate bowl.

  5. Fold the smooth batter from the blender into the flour, until you have a thick, smooth pancake batter.

  6. Heat 2 tsp oil in a large non-stick frying pan over a medium-high heat. Once the oil is hot, ladle in the pancake batter - depending on the size of your pan, you should be able to fit 2 or 3 pancakes in the pan in one go.

  7. Cook for 2-3 minutes, until bubbles start to form on the surface and the edges start to lift away from the pan. Flip over and cook for 1-2 minutes on the other side, until golden and cooked through.

  8. Repeat in batches until all the pancakes are cooked. Keep the pancakes warm on a plate in the oven on its lowest setting.

  9. Serve with Greek or coconut yoghurt, maple syrup and finely chopped nuts (if desired).

You will need

Large non-stick frying pan

Blender

Tips

These super fluffy pancakes packed with healthy fruit and veg are great for both babies and toddlers (whether for baby-led weaning or for serving as finger food).

You could slice the pancakes in half, into long strips, or cut them up into smaller chunks. Given the soft and light texture, they’re lovely and easy for little hands to pick up and chew on.

Remember never to serve whole nuts to children under five years old and make sure the pancakes have been left to fully cool before serving them to little ones.

Reviews

★★★★★ Rated 5 out of 5 stars. 1 Rating
Rate this recipe
  • Poppy Y

    ★★★★★ Rated 5 out of 5 stars.

    Love these - they really taste like carrot cake!

    Reviewed on 07/07/20

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