These fluffy Carrot Pancakes are high protein vegetarian pancakes and are a brilliant way of incorporating vegetable or fruit in your or your child’s diet. These pancakes remind me of carrot cake, without the frosting of course. They are packed with all the healthy ingredients with inclusion of yogurt to give it more nutrition and a fluffy texture.
They are so easy to whip up with wholesome, easy to find ingredients and you are just going to love the flavor and texture! Carrots are a great addition to pancakes because of their subtle flavor. Your child will definitely notice bits of carrots but will not mind it. You can also check out my healthy carrot cake recipe here- Wholewheat Carrot Orange Tea Cake
Ingredients you will need
- Wholewheat flour: Wholewheat flour gives a nice nutty flavor to these pancakes. However if you want to make these pancakes gluten free, you can use buckwheat flour. It is a little more nutrient-dense, though the two work similarly. For more gluten free pancake recipes check out my Healthy Protein Packed Pancake recipe.
- Jaggery Powder: Jaggery adds some natural caramel like sweetness. You can also try these pancakes with applesauce.
- Plain yogurt: This adds moisture and protein. You can also use milk instead. If you want to make it vegan, you can add Almond Milk or Coconut Milk or any other nut milk. Check out the recipe of Homemade Almond Milk here.
- Coconut Oil: I used coconut oil that’s melted in the pancakes to add some moisture and richness. You can choose to add Olive Oil or Unsalted Butter too.
- Pure Vanilla Extract: This adds lovely flavor to the pancakes batter.
- Baking powder and Baking Soda: They are essential to give the pancakes rise, make it fluffy and light in texture
- Cinnamon and Nutmeg: I love to add these flavors in carrot pancakes or cake. They add a nice warmth and cozy feeling to the pancakes.
- Chia Seeds: Chia seeds will add more nutrition and protein to the pancakes since we are not using eggs here. Also, it will add more moisture. 2 tbsps of Chia Seeds contain 5 grams of protein.
Recipe: makes 7 pancakes
Ingredients
- 1.5 cups of Wholewheat flour
- 1/2 tsp Baking Soda
- 1/4th tsp Baking Powder
- 1/2 tsp Cinnamon Powder
- 1/4th tsp Salt
- 1/4th tsp Nutmeg Powder
- 4 tbsps Jaggery Powder
- 1 cup Grated Carrot
- 1.5 cups Yogurt
- 2 tbsps Chia seeds soaked in 1/4th cup water for 10 minutes
- 2 tbsps Oil (Olive/Coconut) or Melted Unsalted Butter
- 1/2 cup Dark Chocolate Chunks (70%)
Instructions
- Stir together jaggery, yogurt or milk or almond milk, butter or oil and vanilla in a medium bowl.
- Add in the flour, baking powder & soda, cinnamon, nutmeg, salt, and stir gently to combine.
- Now add grated carrots and mix gently. Top it with chocolate chunks if using.
- Heat a nonstick or cast iron pan or griddle over medium-heat, coat it with some butter. Add a ladle full of batter and spread it thinly.
- Cook per side for 2-3 minutes or till the top sets and bubbles start bursting. Flip and cook the other side.
- Serve with maple syrup. You can also enjoy these pancakes this 3 Minutes Chocolate Syrup or this Homemade Peanut Butter to add more vegetarian protein.
Enjoy 😊 I hope you enjoy this recipe. It is a must try especially for your child if he/she is a picky eater. Do let me know in the comments if you try this recipe and want more of such healthy recipes.
