These pancakes are so easy and a great way to get in vegetables and whole grains at breakfast. The carrot flavor is subtle but delicious and even picky kids will eat them up! Want to get the family involved in making them? Kids will love measuring the ingredients into the blender and getting creative with toppings for these yummy pancakes. Plus, with oats instead of flour, these pancakes are gluten free. Makes approximately 8 medium sized pancakes.
This recipe comes from our 2020 nutrition intern Grace Befort’s Family Friendly Cooking series. Get your kids excited about local produce and healthy food with these recipes perfect for all ages! Combine family time, fun and food as you and your little chefs make delicious, veggie-packed recipes together. Your kids will love eating their own creations, and you’ll love feeding them healthy, local produce.
- 1 cup grated carrots (about 2 large carrots)
- 1 ½ cup oats from Sunrise Flour Mill
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 tablespoons maple syrup from Horner’s Corner
- ½ teaspoon salt
- 1 cup milk of choice
- 2 eggs
- 1 tablespoon coconut oil
- Butter, oil or cooking spray
- Maple syrup, nut butter or yogurt to top as desired
Add all ingredients to a blender and blend until smooth. Let sit for about five minutes.
Heat a nonstick pan or griddle over medium heat. Add butter, oil, or cooking spray. Once warm, pour ⅓ cup of batter into pan. Cook for 2-3 minutes on each side.
Serve warm and top with your family’s favorite pancake toppings – maple syrup, nut butter, and yogurt work great!
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, stack the pancakes between layers of parchment paper and store in a resealable plastic bag for up to 3 months.