Craving a delicious and wholesome breakfast? These Carrot Cake Banana Pancakes transform a classic dessert into a morning treat. You’ll love how easily you can whip up these healthy banana pancakes, packed with flavor and nutritious ingredients.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- Carrots: Grated finely for a delicate texture and natural sweetness.
- Oats: Rolled oats or quick oats work well. You can use oat flour for a smoother batter.
- Cinnamon & Nutmeg: Classic carrot cake spices.
- Dairy-Free Milk: Almond milk, soy milk, or oat milk are great choices.
- Maple Syrup: For a touch more sweetness; adjust to your preference.
Ingredients:
- 2 very ripe bananas, mashed
- 1/2 cup finely grated carrots
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened dairy-free milk
- 1 tablespoon maple syrup (optional)
- Cooking oil or spray for griddle
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 2-3
- Tools Needed: Mixing bowls, whisk, griddle or non-stick pan, spatula.
Step-by-Step Instructions:
1. Prepare Your Dry Ingredients
In a medium bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Whisk these together until they are evenly distributed. This ensures your healthy banana pancakes rise beautifully.
2. Mash the Bananas and Add Wet Ingredients
In a separate large bowl, thoroughly mash your ripe bananas. Next, stir in the finely grated carrots, dairy-free milk, and optional maple syrup. Combine these ingredients well.
3. Combine Wet and Dry
Pour the wet banana mixture into the bowl with your dry ingredients. Gently mix until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine for fluffy healthy banana pancakes.
4. Heat the Griddle and Cook
Lightly grease your griddle or non-stick pan and heat it over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
5. Serve Your Carrot Cake Banana Pancakes
Transfer the cooked healthy banana pancakes to a plate. Serve them immediately with your favorite toppings. Enjoy your delicious and nutritious breakfast!
Variation Ideas:
- Add Nuts: Stir in chopped walnuts or pecans for extra crunch.
- Include Raisins: A small handful of raisins can add more sweetness and chewiness.
- Boost Protein: Mix in a scoop of your favorite plant-based protein powder to the dry ingredients.
- Citrus Zest: A teaspoon of orange zest can brighten the flavor.
Storage Instructions:
Store any leftover Carrot Cake Banana Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster, microwave, or on a griddle until heated through. They make a great quick breakfast throughout the week.
Frequently Asked Questions (FAQ):
Q: Can you make these pancakes gluten-free?
A: Yes, ensure you use certified gluten-free rolled oats to make these healthy banana pancakes gluten-free.
Q: Can you prepare the batter ahead of time?
A: You can prepare the wet and dry ingredients separately and combine them just before cooking for the best results.
Q: How do you know when bananas are ripe enough?
A: Look for bananas with plenty of brown spots; these are sweeter and mash more easily, perfect for healthy banana pancakes.
Q: Can you use frozen grated carrots?
A: Yes, just make sure to thaw and drain any excess moisture from the frozen grated carrots before adding them to the batter.
Q: What if your batter is too thick or too thin?
A: If the batter is too thick, add a splash more dairy-free milk. If it’s too thin, stir in another tablespoon or two of oats.
Q: Are these healthy banana pancakes suitable for kids?
A: Absolutely! They’re a great way to sneak in some vegetables and natural sweetness for little ones.
