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
Servings: 12 mini pancakes
Calories: 55kcal
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