Banana carrot almond flour pancakes are a delicious, easy way to include veggies at breakfast! Made with just 7 wholesome ingredients, you’ll love starting your day off with these gluten free, veggie loaded pancakes. Kid approved!
Banana carrot almond flour pancakes
These pancakes are similar to my banana-egg-oat pancakes, but made grain free with a beautiful addition of veggies from the finely grated carrots.
Paleo and whole30 friendly if that what you’re looking for. Perfect for anyone who’s looking for a breakfast that tastes like a treat, but is really filled with real whole food ingredients that energize your body!
We love them topped with a little butter or natural peanut butter + unsweetened shredded coconut, which gives them even more staying power from the fat.
Kid approved pancakes
My kids love them too! Really they get excited for any pancake.
I don’t try to hide veggies in food because I like them to know what they are eating. That said, you really could not tell that there are 1.5 cups of grated carrot in the entire batch!
It’s just a bonus in case you do have picky eaters (kids and adults alike). The key is to finely grate the carrots. This makes them almost melt into the batter and become invisible, adding bulk and stability to the pancakes, along with sweetness.
Win-win-WIN!
Ingredients needed
- bananas
- eggs
- finely grated carrots
- almond flour
- cinnamon
- sea salt
- coconut oil
How to make banana carrot almond flour pancakes
- Pre-heat electric griddle to 350 degrees or a large non-stick skillet to medium-high heat on the stove top.
- In a medium bowl mash the bananas then whisk in the eggs. Stir the carrots, almond flour, cinnamon and sea salt into the banana-egg mixture.
- Add coconut oil to the griddle/pan and pour ¼-1/3 cup of batter for each pancake. Cook on the first side for 3-5 minutes, or until the top begins to bubble, then flip and cook another 2-3 minutes. Repeat with remaining batter.
- Sprinkle unsweetened shredded coconut on top or your favorite pancake toppings!
Prep them ahead of time by grating the carrots in advance and even mixing the batter up the night before. They keep well in the fridge for a couple of days (if they last!).
More pancake recipes to try:
- Banana egg oatmeal pancakes
- Banana zucchini buckwheat pancakes
- Buckwheat oat pancake mix
- Whole grain apple pie pancakes
- Banana yogurt oatmeal pancakes
BANANA CARROT ALMOND FLOUR PANCAKES
Ingredients
- 3 ripe bananas
- 5 eggs
- 1.5 cups finely grated carrots
- ½ cup almond flour
- 1 tsp cinnamon
- ½ tsp sea salt
- coconut oil for cooking
- optional for topping: unsweetened shredded coconut + butter or natural peanut butter
Instructions
- Pre-heat electric griddle to 350 degrees or a large non-stick skillet to medium-high heat on the stove top.
- In a medium bowl mash the bananas then whisk in the eggs. Stir the carrots, almond flour, cinnamon and sea salt into the banana-egg mixture.
- Add coconut oil to the griddle/pan and pour ¼-1/3 cup of batter for each pancake. Cook on the first side for 3-5 minutes, or until the top begins to bubble, then flip and cook another 2-3 minutes. Repeat with remaining batter.
- Sprinkle unsweetened shredded coconut on top or your favorite pancake toppings!
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how they turned out!
XO
Heather
*Originally published in February 2017. Updated August 2020.*
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