Carrot Oat Pancakes

Why these Pancakes are great 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 fiber, supporting overall health and development.

Easy to Digest: The ingredients are soft and easy to digest, making them suitable for babies and toddlers 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.

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

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

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.

Carrot Oat Pancakes Recipe 

Ingredients

• 1 cup oats (rolled 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)

Instructions

1. Prepare the ingredients: Grate the carrot finely so it blends smoothly into the batter. Peel the banana and break it into chunks to make blending easier

2. Blend the ingredients: Add the oats, grated carrot, banana, eggs, and cinnamon to 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 it reaches a pourable consistency.

3. Cook the pancakes: Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with 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.

4. Serve: Cut the pancakes into small, manageable pieces for babies and toddlers and serve plain or with a dollop of yogurt and fresh fruits. For adults, add optional toppings like yogurt, fresh fruit, or a drizzle of honey or maple syrup for extra flavor. 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 to ensure the carrots 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, gradually add milk or water 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: To avoid sticking, a non-stick-skillet or well-seasoned griddle works best, as this recipe has no added flour and can be more delicate.

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 and Additions

Substitutions 

For the Eggs: If making it vegan or for an egg allergy, substitute each egg with a “flax egg.” Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes until it thickens. 

Use 1 tablespoon of chia seeds and 3 tablespoons of water for each egg. This method works similarly to making a flax egg. To add moisture while keeping the pancakes egg-free, substitute 1/4 cup unsweetened applesauce for each egg.

For the Oats: If you prefer a more traditional pancake texture, use 1 cup of whole wheat flour instead of oats. You may need to add more milk to thin out the batter. 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, Use 1/4 cup plain Greek yogurt instead of banana for added protein and a tangy taste.

Additions

Boost Flavour with Spices: In addition to cinnamon, add a pinch of nutmeg, ginger, or even a splash of vanilla extract for extra warmth and flavor.

Add Healthy Fats: For extra protein and healthy fats, add 1–2 tablespoons of almond butter, peanut butter, or sunflower seed butter. Blend it in with the batter. A teaspoon of melted coconut oil can add a mild flavor and enhance the pancake’s moisture.

Incorporate More Fruits or Veggies: Add a small amount of grated apple or zucchini for extra nutrients. Be sure to squeeze out excess moisture if using zucchini. Add a handful of fresh blueberries or raisins to the batter for some bursts of sweetness.

Sweeten (Optional): For older kids and adults, add 1–2 teaspoons of maple syrup or honey to sweeten the mixture. 

Serving Suggestions 

Fruit Toppings: For a naturally sweet option, top with blueberries, raspberries, strawberries, or chopped banana slices. For a cozy, fall-inspired topping, slightly saute apple or pear slices in butter or coconut oil and sprinkle with a pinch of cinnamon.

Healthy Spreads and Yoghurt: Add a dollop of plain or vanilla Greek yogurt (for extra protein) or dairy-free coconut yogurt for creaminess. Spread a thin layer of almond butter, peanut butter, or sunflower seed butter for a boost of protein and healthy fats. This smooth, mild option is suitable for babies and toddlers; sprinkle with a pinch of salt for adults.

Natural Sweeteners: For added sweetness, lightly drizzle honey (for kids over one-year-old and adults) or maple syrup over the pancakes, for a nutritious, natural sweetener for babies and toddlers, spread date syrup, apple butter, or unsweetened fruit.

Baby-Friendly Dips: Serve pancakes with a side of unsweetened applesauce or fruit puree (like mango, pear, or berry) for babies to dip into. For extra protein, serve a small portion of Greek yogurt as a dip. This also helps babies and toddlers get used to eating from a spoon.

Savory Twist for Adults: For a satisfying, savory breakfast, top the pancakes with a fried or poached egg and sprinkle with salt and pepper. Spread a thin layer of mashed avocado and add a spoonful of mild salsa for a unique savory-sweet combo.

How to Store

In the Refrigerator: To store pancakes in the fridge, 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. They will stay fresh for up to three months.

Reheating Tips

• Microwave: Heat individual pancakes in the microwave for 15–30 seconds until warm. Be careful 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.

Equipment

• Blender
• Skillet or Griddle
• Measuring Cups & Spoons

Nutrition

Suitable for 6 months +

Nutritional Information (Per Serving - 1 Pancake):

• CALORIES: 60KCAL 

• CARBOHYDRATES: 10G

• PROTEIN: 2G 

• FAT: 2G 

• SODIUM: 30MG 

• POTASSIUM: 100MG 

• FIBER: 1G 

• SUGAR: 3G 

• VITAMIN A: 90IU 

• VITAMIN C: 1MG 

• CALCIUM: 10MG 

• IRON: 0.5MG

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.