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!). This recipe also includes homemade oat flour, which is both economical and nutritious!
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
Healthy Carrot Cake Pancakes (Vegan & Gluten-free)
These dietitian-approved carrot cake pancakes are not only delicious (and kid-approved) but also super nutritious, filling and perfect for toastable leftovers!
Ingredients
- • 1 cup mashed ripe banana
- • 2 eggs (for a vegan version, use 2 chia eggs – each chia egg contains 1 tbsp ground chia seeds + 2.5 tbsp water)
- • 1/3 cup unsweetened almond milk (or milk of choice)
- • 1 teaspoon vanilla extract
- • 1 tablespoon pure maple syrup
- • 1 ½ cups old fashioned GF rolled oats (or sub for oat flour)
- • 2 teaspoons baking powder
- • 1 teaspoon ground cinnamon
- • ¼ teaspoon nutmeg
- • ¼ tsp cloves
- • ¼ teaspoon salt
- • 1 cup shredded carrot
- For cooking:
- • Olive oil or coconut oil, for cooking
Instructions
- Add all of the ingredients (besides the carrots or other add-ins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Manually stir in the carrots.
- Lightly coat a griddle with oil or butter and place over a medium heat. Once the pan is hot, scoop about 1/3 cup of the batter; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat.
- Repeat with remaining batter!
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Food to Grow On
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.
![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
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