In our house, pancakes are a daily request from my toddler! I need quick, nutritious meals that I can make ahead and freeze for busy mornings. That’s why I love these Apple Banana Carrot Pancakes—they’re packed with hidden veggies, naturally sweetened, and incredibly easy to make.
The best part? Everything mixes in one bowl, no fancy equipment needed! Just grate, stir, cook, and serve!
Why You’ll Love These Hidden Veggie Pancakes
✔ Toddler-Approved – Soft, fluffy, and naturally sweet with banana and apple.
✔ Hidden Veggies – Carrots and apples blend right in—extra nutrients without complaints!
✔ Easy to Make & Freeze – Make a big batch and store them for quick, healthy breakfasts.
✔ No Refined Sugar – Naturally sweetened with fruit.
✔ Wholesome Ingredients – Made with flour, coconut oil, and simple pantry staples.
Toddler-Friendly Serving Ideas
Plain & Simple – Naturally sweet, no syrup needed!
Dipped in Yogurt – A fun, protein-packed way to eat them.
With Nut Butter – Drizzle with peanut or almond butter for healthy fats.
On the Go! – Great for snack time or lunchboxes.
Freezer Tips – Meal Prep for Busy Mornings!
Since my toddler asks for pancakes every day, I always make a big batch and freeze them:
🥞 To Freeze: Let pancakes cool completely, then store in an airtight container or freezer bag for up to 3 months.
🔥 To Reheat: Pop them in the microwave, or warm in a pan for a fresh-made taste!
These Apple Banana Carrot Pancakes have become a breakfast staple in our home. They’re nutrient-dense, naturally sweet, and super easy to make ahead—everything a busy mom needs!
If you try this recipe, let me know in the comments and tag me on Instagram! I’d love to hear if your little one loves them as much as mine does. 💛
Apple, Banana & Carrot Pancakes
Ingredients
- 1 cup flour all-purpose, whole wheat, or a mix
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Pinch of ground cinnamon
- 1 cup milk
- 1 egg
- 2 tablespoons melted coconut oil
- 1 small apple grated
- 1 carrot grated
- 1 banana mashed
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- Stir in the milk, egg, and melted coconut oil, then mix until combined.
- Add the grated apple, grated carrot, and mashed banana. Stir gently until fully incorporated.
- Preheat your pan to medium heat with butter or coconut oil. Using a tbsp measuring spoon, scoop in heaping tablespoons to make mini pancakes. Flip when you see little bubbles on top. Repeat with remaining mixture.
- Let the pancakes cool slightly before serving.
- Serve with yogurt, nut butter, or fresh fruit for extra nutrition!
Anonymous
Can you bake these instead of frying? If so, what temperature and for how long?
Winnie Kison
Hi! I wouldn’t recommend to bake them since this recipe is for pancakes. I do have a recipe for ABC muffins on my blog which you can follow instead!
Anonymous
Turned out so yummy! Surprising the offspring in the a.m. with these slightly sweet yet hardy cakes. The recipe card needs an edit though I think – it is missing instructions for step 1 (only the placeholder number is present). Then it seems to be missing the cooking instructions between steps 4 and 5. Easily figured out probably if you cook even occasionally. Anyhow, thanks 🙂