Healthy & Nutritious Carrot Pancakes

healthy pancakes

Mini Pancakes with Carrots, Pineapples, Pecans and Raisins

It is a well-known fact that Breakfast is indeed the most important meal of the day. And this is especially true for the little ones that are always on the go, and lack the patience to sit still and eat their lunches or dinners! So make something healthy, wholesome and delicious for them in the morning so you know you are at least feeding them one complete meal during the day, just like these mini Carrot Pancakes [recipe & photo courtesy of whole Foods] – made with flour, fruits and oil, they take your average every-day pancakes and turn them into a nutritious breakfast or snack.

Use a http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe, and instead of butter and eggs, replace these with healthy vegetable fat coming from oil and nuts. Shredded carrots, pineapples and raisins provide the necessary boost of anti-oxidants, beta-carotene, fiber and vitamin C which aid in your child’s brain development as well as overall well-being. They are a cinch to make, and you can wrap them in air-tight boxes and freeze them too. Just thaw them and use as needed, warming them on the skillet a bit, or in the microwave. They are virtually sugar-free, so they are ideal for snacking as well!

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Mini Carrot Pancakes
Prep Time: 20 mins
Cook Time: 15 mins
Serves: 4

Ingredients
1 1/4 cups Buttermilk or Whole-Grain Pancake Mix
1/2 teaspoon ground cinnamon
3/4 cup plus 2 tbsp low-fat milk
3 tbsp vegetable or canola oil, divided
1 (1.5-ounce) box seedless Raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans

Method
In a large bowl, whisk together the pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots and pecans until well combined.

Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping 1/4 cup batter onto the skillet. You can even use a rounded spoon or ice cream scooper for this.

Cook until golden on bottom, about 2 minutes. Flip and cook 2 to 3 minutes longer on the other side. Repeat with remaining batter and oil to make 8 to 10 pancakes, depending on the size.

These pancakes are filled with nutrients like fiber, proteins and vitamins. You can even make dollar pancakes and wrap them into cellophane paper with your kids lunch-box. They taste great with some honey or fresh fruit topping, so pair it with your kids favorite fruit for a healthy wholesome treat.


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