Carrot-Apple-Cinnamon Pancakes

Sweet and moist with hidden veggies (!!), this pancake recipe can stand up for breakfast, brunch, or even dinner.

Despite the number of boxed mixes out there, pancakes are simple enough to whip up and taste so much better! They are also highly adaptable, making them a great option for really any meal or snack. I have been known to grab a cold leftover pancake from the fridge and eat it with peanut butter for an afternoon snack…

My kids do not tend to like “kid foods” (think mac and cheese, nuggets, etc.), and they are equally as picky about breakfast. I made these last night for dinner, since I needed something fast. I added the carrot for a hidden veggie!

Let’s Make It!

Pancakes are easy to prepare in advance, and you can even create your own mix to keep in the pantry. Measure your dry ingredients into a bowl (or a bag for future use) and whisk, then set aside. In a separate bowl, combine your wet ingredients. This includes any fruit or veggies you might want to add. In this recipe I grated a whole apple (on a normal-sized cheese grater) and added a more finely grated carrot (using a rasp). While the batter was ever-so-slightly orange in color, the pancakes themselves turned out looking “normal”. Hidden veggie win!

When it is time to cook, stir the wet ingredients into the dry ingredients. The batter will fluff up a bit as it sits (properties of baking powder…), so don’t feel rushed to get it right into the pan. After mixing the batter, I heat a large skillet over medium heat.

This recipe can be made with melted butter in the pan (just a sliver – enough to grease the surface), or cooked “dry”, without any oil or fat in the skillet. Spoon 2-3 pancake amounts of batter into the skillet. Wait a few minutes until bubbles begin to appear on the surface of the pancakes, then flip. If they begin browning too fast, turn the heat down to medium-low.

Cool any leftovers completely before storing in a ziplock in the fridge! Reheat in the microwave or toaster, or eat cold.