Carrot Banana Yogurt Pancakes
If you’re looking for an easy, healthy breakfast your little ones will actually eat, these carrot banana yogurt pancakes are a staple in our home. They’re soft, naturally sweetened, and made with simple ingredients you likely already have!
Servings 12 pancakes
Ingredients
- 1 cup plain whole milk yogurt
- 2 large eggs
- 1 cup all-purpose flour or oat flour
- 1/2 teaspoon baking powder optional, for fluffier pancakes
- 1/2 mashed banana
- 1/4 cup finely grated carrot
Optional add-ins:
- applesauce
- cinnamon
- chia seeds
Instructions
- In a medium bowl, whisk together the yogurt and eggs until smooth.
- Add the flour and baking powder, mixing until well combined. The batter will be thick, which helps the pancakes stay soft and fluffy.
- Fold in the mashed banana and grated carrot.
- Heat a nonstick pan over low to medium heat and lightly grease if needed.
- Scoop small, baby-friendly circles of batter onto the pan.
- Cook for 2 to 3 minutes per side, until set and lightly golden.
- Let cool before serving. Cut into strips or small squares for easy grasping.