Looking for a healthy breakfast for your kids? These Carrot Pancakes are freezer friendly and full of vegetables, but your kids won’t know it!
If you’ve followed me for any length of time, you’ve probably heard me say that my daughter Allison is a picky eater.
I have never met a child as selective as this one. She won’t touch any kind of pasta (Even macaroni and cheese), no quesadillas, no hot dogs… she doesn’t even like my homemade pizza. It has to be from a restaurant.
As you can imagine, I have some problems getting her to eat vegetables or any other healthy food.
And while I continue to put new foods on her plate and hope for the best, I have to take action to make sure she gets some sort of nutrition in her.
Enter these Carrot Pancakes. Now, don’t run away just because I said the word “carrot”. I promise, it’s gonna be okay. These are just like any other pancake, only with hidden carrots inside. How do I do that? With a blender to make sure there’s no evidence!
Now, Allison knows that these have carrots in them. But she doesn’t mind, because they really are that good. She’ll devour a plate of them in minutes.
Can you freeze Carrot Pancakes?
Most definitely! Pancakes are very freezer-friendly. Just put them on cooling racks, or cookie sheets lined with parchment paper, and stick them in the freezer. Then place them in a labeled gallon-sized freezer bag and they’ll stay fresh for up to 3 months! They’re still safe to eat after that, but sometimes you just risk freezer burn.
What do you serve with these Pancakes?
My two favorite items to serve with these pancakes are scrambled eggs (with cheese for the princess), and some sort of fruit. I like to put sliced bananas on top of mine, while Allison prefers strawberries on the side.
If you’re looking for a healthier breakfast for you and your kids, give these Carrot Pancakes a try and let me know what you think!
Want some more pancake ideas? Try these:
- 1 3/4 cup milk
- 2 eggs
- 1/2 stick butter, softened
- 2 cups sliced raw carrots
- 2 cups flour (All-purpose, whole wheat, or a mixture)
- 1/4 cup sugar or sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons baking powder
- 1/4 cup chocolate chips (Optional)
- In a blender, add the milk, eggs, butter, and carrots. Pulse for a few seconds just until the carrots have been blended.
- Add all the dry ingredients and blend for 1-2 minutes until everything is fully mixed. The batter will be slightly orange and there should be no large chunks of carrot. Fold in chocolate chips if desired.
- Spray a griddle or large pan with cooking spray and use a 1/4 cup to drop the batter. Cook each side for 1-2 minutes, flipping once the edges start to turn brown and the tops get bubbly.
- Serve with syrup and your favorite side items.
You can freeze these pancakes by placing them on a cooling rack or cookie sheet lined with parchment paper, then putting them in the freezer. Put them in a labeled gallon-sized freezer bags and use them within 3 months for best freshness.