Simple Carrot Pancakes

This is our breakfast stack about four times a week. The kids love pancakes, and I like that carrots and flaxseed meal are in their first meal of the day. You can use carrots or bananas (or other sweet veggies & fruit). If you use carrots, know that the pancakes may take on a gentle orange hue. If your kids are slow to try it, remind them that carrots make it super moist, and it’s better than having broccoli florets budding from the cake!

Carrot Pancakes

  • 1 egg
  • 1 C. milk (I use whole.)
  • 1/3 C. Golden Flaxseed Meal
  • 1/2 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4-1/3 C. pureed carrots or bananas
  • 1/2 tsp. cinnamon
  • 1 tsp. agave nectar

Preheat pan on low-medium. In a large bowl, whisk the egg and milk. Add flaxseed meal, flour, baking powder, baking soda, and salt. Mix well. Add pureed carrots (or bananas), cinnamon, and agave. Add a little olive oil and butter to the pan. Pour batter into about 4″ circles. Turn over once you see a bunch of bubble holes (not tons as you can see below). Adjust heat if pancakes are browning too fast for you. As for us, we like a crispy brown crust from all that butter and olive oil goodness. Enjoy!

Yields about one dozen 4″ pancakes.

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