Overhead view of a stack of carrot cake pancakes on a plate topped with yoghurt, a variety of berries and nut butter

Carrot Cake Style Oat Pancakes

A great way to get some veg in at breakfast time!
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Total Time: 30 minutes
Course: Breakfast
Keyword: Kids
Servings: 16 pancakes

Ingredients

  • 2 carrots (medium sized, grated)
  • 1 courgette (small size, grated)
  • 1 banana (ripe, sliced)
  • 150g oats
  • 1 egg
  • 200 ml milk (oat milk works well)
  • 1 tbsp cinammon
  • ½ tsp mixed spice
  • ½ tsp bicarbonate of Soda
  • ½ tsp baking powder
  • 100g raisins
  • ½ tsp coconut oil

To serve (optional):

  • Nut butter, berries and yogurt

Instructions

  • Drain any excess liquid from the grated courgette and carrots.
  • Place all the ingredients apart from the raisins and coconut oil into a blender, and blend until smooth.
  • Add the raisins and stir into the mixture.
  • In a large frying pan, melt the oil over a a medium heat. Use 1/4 cup of the mixture per pancake and fry for 2-3 minutes each side.
  • Stack and serve with fruit, nut butter and yoghurt for an extra special breakfast.

Tip:

  • Swap your fruit according to the season – try a quick apple compote in Autumn or poached rhubarb in spring.
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