As your baby gets older, it’s so fun introducing them to new foods! These 5 Ingredient Carrot Cake Pancakes are a breakfast favorite in our house!
Can you believe that our Norah is now 9 months old?! It seems like just yesterday I was writing my last blog post before going into labor. She will be one in 3 short months and I could cry just thinking about it.
She’s now graduated to feeding herself larger bites of food and these 5 Ingredient Carrot Cake Pancakes are one of her favorites!
She eats these pancakes for breakfast a couple of times a week and I love that it’s an easy meal that we can all enjoy! If you’ve ever seen that Pinterest-famous egg and banana pancakes, these are a twist on those! You only need two eggs, 1 banana, almond flour, cinnamon, and 1 carrot!
Do your babies have favorite foods yet? Besides these pancakes, Norah loves baby spinach sauteed in grass-fed butter, homemade salmon fingers, and steamed sweet potatoes! If your baby is still on purees, try this Banana Berry Puree with Sweet Potato, Carrot, Greek Yogurt, and Quinoa!
- 4 large eggs, beaten
- 2 medium ripe bananas
- 1/4 cup almond flour
- 1/2 teaspoon cinnamon
- 1 carrot, peeled and shredded
- Cooking spray
- Maple syrup, to serve
- Place the bananas in a bowl and mash them with a fork until no big lumps remain then whisk in eggs until well combined. Alternatively, you can blend the two ingredients in a blender until smooth. Stir in almond flour, cinnamon, and shredded carrot until combined.
- Heat a griddle or large skillet over medium-high heat. Once the pan is heated, coat with cooking spray and then ladle in the pancake mixture, 2 tablespoons at a time. Cook the pancakes for 1-2 minutes or until set on the bottom, then flip and cook another 2 minutes or until the pancakes are lightly browned and cooked through. They won’t be fluffy like traditional pancakes, but the little ones will love them! Repeat in batches until all the batter is used, transferring to a plate to keep warm as they finish.
- Drizzle with maple syrup to serve.