If you’re looking for a healthy and kid-friendly breakfast that’s quick to whip up and full of hidden veggies, these carrot pancakes are the perfect recipe to keep on hand. They’re naturally sweetened with ripe bananas, loaded with freshly shredded carrots, and soft enough for babies while still satisfying for older toddlers!
Why Carrot Pancakes Are Great for Babies and Toddlers
Getting toddlers to eat their vegetables isn’t always easy, but pancakes are always a win. By mixing shredded carrots into the batter, you’re sneaking in extra nutrients like vitamin A, fiber, and antioxidants—without your kids even noticing. For babies, these pancakes are soft and easy to gum or chew, making them perfect for baby-led weaning or finger foods. For toddlers, they’re fun to eat on their own or dipped into yogurt or nut butter.
Another bonus? Since these pancakes are naturally sweetened with bananas, you don’t need to add sugar. That makes them a guilt-free breakfast or snack option that feels like a treat but is actually packed with goodness.
Freezer-Friendly Pancakes for Busy Mornings
As a mom, anything I can prep ahead of time is a huge lifesaver. That’s why I love making a big batch of these carrot pancakes at the start of the week. I’ll leave a few in the fridge for easy grab-and-go breakfasts, and freeze the rest. When it’s time to serve, I just reheat one in the microwave with a damp paper towel on top, which keeps them soft and fluffy without drying out.
They’re also great for lunchboxes or snacks. I’ll sometimes spread a thin layer of peanut butter or almond butter between two pancakes to make a mini “sandwich” for my toddler. They’re super versatile and can work as breakfast, snack, or even a side with lunch.
Tips for the Best Carrot Pancakes
- Grate the carrots finely: This helps them blend seamlessly into the batter and makes the pancakes soft for little ones.
- Use ripe bananas: The riper the bananas, the sweeter the pancakes will be—no extra sugar needed.
- Batch cook and freeze: Store cooled pancakes in a freezer-safe bag with parchment paper between each pancake to prevent sticking.
- Add variety: Stir in a sprinkle of chia seeds, ground flax, or even shredded zucchini if you want to boost the nutrition even more.
These carrot pancakes have quickly become a staple in our home, and I love knowing I always have a freezer stash ready to go. Whether it’s a busy weekday morning or a quick snack before nap time, they’re such a convenient and nourishing option. If you’re looking for a simple way to add more veggies into your baby’s or toddler’s diet while keeping mealtime stress-free, this recipe is definitely worth keeping on repeat!
Healthy Carrot Pancakes (Baby & Toddler Friendly)
Ingredients
- 2 ripe bananas
- 1 cup shredded carrot
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- Pinch of cinnamon
- A tiny drizzle of olive oil or unsalted butter for cooking
Instructions
- In a mixing bowl, mash the bananas until smooth.
- Add in the eggs, milk, shredded carrot, and cinnamon. Mix well.
- Gently fold in the flour until just combined.
- Heat a nonstick skillet over medium heat and lightly grease with olive oil or butter.
- Pour small scoops of batter onto the pan and cook until bubbles form, then flip and cook until golden.
- Let cool before serving to little ones.
