These Dietitian-approved carrot cake pancakes are not only delicious (and kid-approved) but also super nutritious, filling and perfect for toastable leftovers!
There isn’t a weekend morning that goes by in our household that doesn’t include pancakes, waffles or French toast. We love them! We usually top them with Greek or coconut yogurt, berries and maple syrup—yum! What’s important to me as a dietitian mom is that my kids fill their tummies with nutrient-dense foods first, so when I make things like pancakes, I try my best to pack in as much nutrition as possible, without compromising taste (because that’s just as important!).
We practice the Division of Responsibility in Feeding over here, which means that I am responsible for the what’s, when’s and where’s of feeding and let my kids choose whether they eat and how much they eat at mealtimes. With this recipe, I don’t usually have to worry about my kids leaving much on their plates – these pancakes vanish pretty quickly!
Want to know one of my favourite parts of this recipe? All you have to do is throw all of the ingredients into a blender and then pour into your pan to cook them! Gotta love a 2-step recipe! For those of you who follow a vegan or gluten-free diet, this recipe is easily adaptable to suit both! Enjoy!
If you like these pancakes, you’ll also like:
- Green Monster Blender Muffins
- 3 Healthy Make-Ahead Breakfasts
- Healthy (and School-Safe) Chocolate Zucchini Blender Muffins
Food to Grow On is the definitive guide to childhood nutrition, packed with practical advice to support you through pregnancy, and up until your little one starts school.
Laid out in an easy-to-navigate question and answer style, this book provides practical advice and support from Sarah Remmer and Cara Rosenbloom, two trusted registered dietitians (and moms). Food to Grow On is packed with hard-earned parenting wisdom and the very latest research in pediatric nutrition, so you will feel supported, understood, and ready to help your child thrive.