My quest on having my daughter eat vegetables in the morning continues…with carrot cake pancakes! On a regular day, she won’t eat carrots (typical toddler), so I’m left with finding yet another creative way to make sure she eats her vegetables. I’ve said this many times, my daughter has always been a breakfast baby, and it’s the main meal of the day for her. She will have a mediocre lunch, have a few snacks and will be ok with just having a yogurt for dinner. It pains me sometimes, especially when we eat together as a family in the evenings, but it is what it is.
These pancakes REALLY taste like carrot cake although maybe a little healthier. These were great with syrup! If the texture of carrots is still a little weird for your kids, grind them up a bit further, so it disappears better into the batter.
Very freezer friendly, too!
- 1 cup of whole wheat flour
- 1 cup of all purpose flour
- 2 cups of milk
- 2 teaspoons of baking powder
- 1 teaspoon of pumpkin spice
- 1 teaspoon of cinnamon
- 1 tablespoon of ground flaxseed
- ½ teaspoon of salt
- 1 teaspoon of vanilla extract
- ¼ cup of sugar
- ¼ cup of brown sugar
- 2 eggs
- Zest of an entire orange
- ¼ cup of raisins
- 2 cups of finely grated carrots (grind it up further if the texture is too much for you)
- In a large bowl, whisk together both flours, baking powder, salt, cinnamon, pumpkin spice, and ground flaxseed. In a smaller bowl, whisk together the eggs, both sugars, milk and vanilla.
- Stir in the carrots and raisins, and then dump the wet mixture into the dry mixture all at once. Stir just until incorporated.
- Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.
- Serve with syrup!
What the heck is this mommy?
Yep. And you’re eating carrots too!
I can sleep better tonight now…