Sometimes you just want a pancake for breakfast. These hearty Banana Carrot Pancakes are just the thing to satisfy the craving and sneak in fiber and nutrients.
One could say it’s like eating a carrot cake pancake without the cream cheese frosting.
Banana Carrot Pancakes can be eaten immediately, stored in the refrigerator for a few days, or frozen for a few months- so they’re great for meal prep. Grab one out of the freezer and pop in the microwave for a few seconds or in a pan until warm.
Happy eating,
~Monique
Banana Carrot Pancake {gf, veg}
~makes about 8 small pancakes~
1/2 large, ripe banana
1 small carrot
1 egg
scant 1/2 cup flour (or 1-for-1 gf flour)
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbls coconut oil or butter
Optional: Walnuts, golden raisins, a pinch of ground ginger
Toppings: Maple syrup, butter/ghee, almond butter
Mash the banana in a bowl. Grate the carrot into the bowl. Stir in the egg.
Add the flour, baking powder, cinnamon, salt, and any optional extras; stir well to combine. The batter will feel a bit thicker than typical pancake batter. Depending on the ripeness of your banana or heavy scoop of flour, the batter could be extra thick; add a tablespoon of water or milk if it is too thick. If using gluten-free flour, let the batter rest for 5 minutes.
Heat a skillet over medium-low heat. Melt the coconut oil or butter. Scoop up a couple of tablespoons of the batter and spoon into the skillet, slightly patting down if needed. Cook until the bottom is brown and top looks dry with small bubbles releasing. Flip and cook on the second side.
Continue until all pancakes are made. Top with additional butter, banana, maple syrup, and/or almond butter.
Wrap leftover Banana Carrot Pancakes in an airtight bag with parchment paper between them and freeze for up to 3 months.
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