Hello everyone! My name’s Gemma, and I’m the award-winning recipe developer from The Mother Cooker, where I make delicious recipes for kids and adults.
I’m here today because Pancake Day is upon us, and I’ve got a remarkable recipe for delicious carrot cake pancakes. Super easy and quick to make – and healthy, too!
Being a mother to a toddler, I know that hiding vegetables can get tricky. Even though my daughter will eat a whole bowl of broccoli (and a bowl of peas on a Sunday morning!), there’s still an array of things she refuses to eat. So hiding vegetables in super fun things is a great way to sneak them into their diet.
These pancakes contain two whole carrots, so they cover one of your child’s vegetable portions for the day. And they’re healthy, as they contain no refined sugars. Hooray!
1 tsp vanilla extract
2 tbsp honey or maple syrup
1 tbsp milk
2 carrots, grated
120g plain flour
1 tsp baking powder
1 and a half tsp cinnamon
Half tsp ground ginger
Half tsp nutmeg
Handful of raisins (optional)
Oil or butter for greasing pan
Syrup, fruit or rabbit face toppings (chocolate buttons or banana for eyes, blueberries, blackberry, carrot strips)
- Grate carrots and add to a food processor, if you don’t have a food processor, simply grate the carrots with the fine side.
- Set carrots to pulse, and blend until super fine.
- Add all other ingredients (minus raisins) and blend until combined. The mixture will be quite thick.
- Heat your frying pan and grease gently, spoon in even amounts of mixture, one pancake at a time.
- You can sprinkle a few raisins into the mixture once you have spooned it in.
- Cook for a few minutes and then flip and cook for a few minutes on the opposite side.
- Keep pancakes warm by storing them in a tea towel.
- You may need to replace a little oil or butter between each pancake.
- Top with a rabbit face or an abundance of fruit and syrup.