Carrot Oat Pancakes

Food and NutritionRecipes and Meal Ideas

Written by Kenny

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These pancakes make a fantastic breakfast or snack option for both babies and adults. They are not only tasty but also packed with nutrients. I love how quick and easy they are to make. They taste delicious and are a great way to incorporate veggies and fruit. They’re sweetened only with fruit and vegetables, making them perfect for baby-led weaning and as a first finger food.

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Why These Pancakes Are Suitable for Babies, Toddlers and Families

Nutrient-Dense: The combination of oats, carrots, and bananas provides essential vitamins and minerals, including vitamin A, potassium, and dietary fibre, supporting overall health and development.

Easy to Digest: The ingredients are soft and easy to digest, making them suitable for babies and toddlers who are still developing their digestive systems.

Natural Sweetness: The pancakes rely on the natural sweetness of bananas and carrots, reducing the need for added sugars and promoting healthier eating habits.

Customisable: The recipe can be easily customised with different fruits, spices, or add-ins, allowing families to adapt it to their preferences and dietary needs.

Versatile Serving Options: These pancakes can be served for breakfast, snacks, or even as part of a lunch or dinner, making them a versatile option for families.

Convenient and Quick: The pancakes are quick to prepare, making them a convenient choice for busy families. They can also be made in batches and frozen for easy reheating.

Encourages Healthy Eating Habits: Including carrots in pancakes is a fun way to introduce vegetables to young children, helping to develop their taste for healthy foods early on.

Family-Friendly: The pancakes are flavourful and satisfying for adults while being soft and easy to chew for babies and toddlers, making them a dish the whole family can enjoy together.

Ingredients

  • 1 cup oats (rolled oats or quick oats)
  • 1 medium carrot, grated (about 1/2 to 3/4 cup of grated carrot)
  • 1 ripe banana (adds natural sweetness)
  • 2 eggs
  • 1/2 teaspoon cinnamon (optional, adjust to taste)

Equipment

Instructions

  • Prepare the ingredients: Start by grating the carrot finely so it blends smoothly into the batter. Peel the banana and break it into chunks to make blending easier.
  • Blend the ingredients: Add the oats, grated carrot, banana, eggs, and cinnamon into a blender. Blend until the mixture forms a smooth batter. The batter should be a bit thick, but if it’s too dense, add a little milk or water, one tablespoon at a time, until you reach a pourable consistency.
  • Cook the pancakes: Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with a small amount of oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading gently to shape it. Let each pancake cook for 2–3 minutes until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes on the other side, until golden brown and cooked through.
  • Serve: For babies and toddlers, cut the pancakes into small, manageable pieces, and serve plain or with a dollop of yoghurt and fresh fruits. For adults, add optional toppings like yoghurt, fresh fruit, or a drizzle of honey or maple syrup for extra flavour. Enjoy!

Tips for Success

Choose Ripe Bananas: Opt for a ripe banana to add natural sweetness and soften the pancakes. The riper the banana, the sweeter the pancakes, reducing the need for added sugar.

 

Grate Carrots Finely: Use a fine grater for the carrots to ensure they blend smoothly and cook evenly. Coarsely grated carrots might stay a bit crunchy, affecting the pancake texture.

 

Blend the Batter Thoroughly: A smooth batter is key for the best texture. If the batter is too thick after blending, add a little milk or water gradually until it’s pourable but still thick.

 

Use the Right Heat: Cook the pancakes on medium-low heat. High heat can cause the pancakes to brown too quickly on the outside while remaining undercooked on the inside.

 

Non-Stick Pan: A non-stick skillet or well-seasoned griddle works best to avoid sticking, as this recipe has no added flour and can be more delicate.

 

Let Batter Sit for a Minute: Allow the batter to rest for a minute or two before cooking. This lets the oats absorb some moisture, making the pancakes a bit fluffier.

 

Look for Bubbling to Flip: Just like regular pancakes, wait until you see small bubbles around the edges before flipping. This ensures the best texture and prevents premature flipping.

Recipe Substitutions

For the Eggs:

  • Flax Egg: Substitute each egg with a “flax egg” if making it vegan or for an egg allergy. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes until it thickens.

 

  • Chia Egg: Use 1 tablespoon chia seeds mixed with 3 tablespoons water for each egg. This works similarly to a flax egg.

 

  • Unsweetened Applesauce: Substitute each egg with 1/4 cup unsweetened applesauce to add moisture while keeping the pancakes egg-free.

For the Oats:

  • Whole Wheat Flour: Use 1 cup of whole wheat flour instead of oats if you prefer a more traditional pancake texture. You may need to add a bit more milk to thin out the batter.

 

  • Gluten-Free Flour Blend: If you need a gluten-free option but can’t use oats, use a gluten-free flour blend in the same amount as oats.

For the Banana:

  • Greek Yoghurt: Use 1/4 cup plain greek yoghurt instead of banana for added protein and a tangy taste.

Recipe Additions

Boost Flavour with Spices:

Add Healthy Fats:

 

  • Coconut Oil: A teaspoon of melted coconut oil can add a mild coconut flavour and enhance the pancake’s moisture.

Incorporate More Fruits or Veggies:

  • Apples or Zucchini: Add a small amount of grated apple or zucchini for extra nutrients. Be sure to squeeze out excess moisture if using zucchini.

 

  • Blueberries or Raisins: Add a handful of fresh blueberries or raisins to the batter for some bursts of sweetness.

Sweeten (Optional):

  • Maple Syrup or Honey: Add 1–2 teaspoons of maple syrup or honey for older kids and adults if you prefer a slightly sweeter pancake.

 

  • Date Paste: For a natural sugar alternative, add a teaspoon or two of date paste.

Serving Suggestions

Fruit Toppings

  • Fresh Berries: Top with blueberries, raspberries, strawberries, or chopped banana slices for a naturally sweet option.

 

  • Warm Apple or Pear Slices: Lightly saute apple or pear slices in a bit of butter or coconut oil and sprinkle with a pinch of cinnamon for a cozy, fall-inspired topping.

 Healthy Spreads and Yoghurt

  • Greek Yoghurt or Coconut Yoghurt: Add a dollop of plain or vanilla greek yoghurt (for extra protein) or dairy-free coconut yoghurt for creaminess.

 

 

  • Mashed Avocado: A smooth, mild option for babies and toddlers; sprinkle with a pinch of salt for adults.

Natural Sweeteners

  • Drizzle of Honey or Maple Syrup: Lightly drizzle honey (for kids over 1 year and adults) or maple syrup over the pancakes for added sweetness.

 

  • Date Syrup or Apple Butter: Spread date syrup, apple butter, or unsweetened fruit spread for a nutritious, natural sweetener that works well for babies and toddlers.

Baby-Friendly Dips

  • Plain Applesauce or Fruit Puree: Serve pancakes with a side of unsweetened applesauce or fruit puree (like mango, pear, or berry) for babies to dip into.

 

  • Greek Yoghurt Dip: For extra protein, serve a small portion of greek yoghurt as a dip. This also helps babies and toddlers get used to eating from a spoon.

Savoury Twist for Adults

  • Fried or Poached Egg: Top the pancakes with a fried or poached egg and sprinkle with a bit of salt and pepper for a satisfying, savoury breakfast option.

 

  • Avocado and Salsa: Spread a thin layer of mashed avocado and add a spoonful of mild salsa for a unique savoury-sweet combo.

How Storage and Reheating Tips

In the Refrigerator: To store pancakes in the fridge, first ensure they’ve cooled completely. Place them in an airtight container, stacking with parchment paper between each layer to prevent sticking. Properly stored, they’ll stay fresh for up to 3 days.


In the Freezer: If you’d like to freeze the pancakes, you can optionally flash freeze them by laying them in a single layer on a  baking sheet for 1–2 hours. This keeps them from sticking together. After that, transfer the pancakes to a freezer-safe bag or container, with parchment paper between each pancake if you skipped flash freezing. These pancakes will stay fresh for up to 3 months.

Reheating Tips

  • Microwave: Heat individual pancakes for 15–30 seconds, just until warm. Be cautious not to overheat, as this can make them tough.

 

  • Skillet: Warm the pancakes in a non-stick skillet over low heat for a minute or two on each side.

 

  • Toaster: For a crispier texture, pop the pancakes in the toaster for a quick and convenient reheat.

Ingredients

  • 1 cup oats (rolled oats or quick oats)
  • 1 medium carrot, grated (about 1/2 to 3/4 cup of grated carrot)
  • 1 ripe banana (adds natural sweetness)
  • 2 eggs
  • 1/2 teaspoon cinnamon (optional, adjust to taste)

Nutrition Guide

Calories (per pancake): ~105 calories (based on a batch of 4 pancakes)

Oats:

  • Fibre: Supports digestion and heart health.
  • Carbohydrates: Provides sustained energy.

Carrot:

  • Vitamin A: Good for vision and immune function.
  • Antioxidants: Supports overall health.

Banana:

  • Potassium: Essential for heart health and muscle function.
  • Natural Sweetness: Reduces the need for added sugars.

Eggs:

  • Protein: Essential for growth and muscle repair.
  • Vitamins and Minerals: Supports brain health and metabolism.

Cinnamon (optional):

  • Antioxidants: Provides anti-inflammatory properties and may help regulate blood sugar levels.