Carrot cake pancake

I saw this recipe and just had to give it a whirl!

For children who like carrots this could be a lovely way to introduce them to a new way to eat them.

If you have a raw carrot only eater then this may be an awesome way to move to semi-cooked.

If carrots are not on the menu yet this may be a stretch, but maybe not …

Recipe

1 cup grated carrot
½ + 1/8 cup milk
1 egg
1 tbs raisins (or sultanas or dates or swap for a little brown sugar)
½ + 1/8 cup flour (I used wholemeal)
1 tsp baking powder
½ tsp vanilla
½ tsp cinnamon
1 tbs (oil or melted butter)
1/8 tsp salt
If you prefer sweet, add some brown sugar to taste (I made without)

Method

Microwave the grated carrot for 2 mins to soften.
Put the carrot, milk, vanilla, egg and raisins into the blender and whiz together.
In a bowl mix the flour, baking powder, cinnamon and salt.
Add the carrot mixture to the flour mixture and combine gently (don’t overmix).
Heat a frying pan to medium high and add a little butter or oil.
Add some batter. It’s thick so you may need to use the back of the spoon to spead it around.
Cook until browning on one side and then flip.
Eat as is or add a cream cheese frosting!

Cream cheese frosting

¼ cup cream cheese (room temp)
½ tbs sugar
½ tsp vanilla
1/8 cup cream
Whiz together

Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/