Healthy breakfast pancakes

October 10, 2014

Healthy breakfast pancakes

I don’t think I really need to sell pancakes for breakfast to you. You love them, I love them, we all love them. Including George, our resident toddler. At the moment, he’s not really into much else, especially vegetables. Which means I’ve been making these fluffy vegetable pancakes from Daily Garnish a lot.

They do exactly what they say on the tin: they’re fluffy American-style pancakes with good stuff like grated courgette and carrot hidden inside (and no added sugar). Plus, they taste really, really good. George gets his plain and we eat ours with plenty of butter and maple syrup.

Granted, they are a bit of a faff to make, but I tend to make them the night before and leave them in the fridge on a baking tray lined with kitchen paper; then I just reheat them in a dry frying pan in the morning. This recipe makes a huge batch, so I often freeze leftovers. You can toast them straight from the freezer and spread with Nutella for the best snack ever. They make great toddler snacks too – I take a couple out of the freezer whenever I’m going out for the day with G. Keep reading below for my version of the recipe.

Healthy breakfast pancakes

Healthy breakfast pancakes
Prep time
Cook time
Total time
Adapted from Daily Garnish
Recipe type: Breakfast recipe
Serves: 25 pancakes
  • 2 small courgettes
  • 1 carrot
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 ripe banana, mashed
  • 4 tbsp butter, melted (or you could use olive oil), plus extra for frying
  • 375ml milk (I usually use almond milk; you could also use yoghurt or buttermilk)
  • 125g plain flour
  • 125g wholemeal flour (I often use ground almonds or blended up oats instead)
  • 4 tsp baking powder
  • Optional: small handful raisins (not really my thing, but add them if you like!)
  1. I like to finely grate the courgette and carrot as I don’t really want big bits in my pancakes. Grate them directly onto a clean tea towel, then wrap them up and squeeze out as much water as possible.
  2. Whisk the vanilla extract, eggs, banana and butter together in a bowl until smooth, then slowly whisk in the milk.
  3. Add the flours and baking powder and stir until well combined. Then stir in the grated carrot and courgette with a fork.
  4. Melt a little butter and oil in a frying pan and add a tablespoon of batter for each pancake. Fry over a medium heat until bubbles start to appear on the surface, then flip over and cook for another couple of minutes.
  5. Transfer to a baking tray lined with kitchen paper and cook the remaining pancakes. Divide each layer of pancakes with more kitchen paper.
If you’re cooking these in advance, just reheat in the oven or in a dry frying pan. To freeze, arrange on a baking tray and freeze for an hour, then transfer to a freezer bag. Defrost in the toaster for a quick breakfast or snack.
Grated courgette and carrot
Do you make pancakes for breakfast? Will you be giving these a try?

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    Reply Sabrina October 23, 2014 at 9:58 am

    These look yum! I make some for my little guy with grated carrot, apple and cinnamon (also no sugar) and they go down really well too. I top them with cream cheese so they end up tasting like a pancake version of a carrot cake!

    • Reply Rachel October 23, 2014 at 1:58 pm

      Ooo will have to try the cream cheese trick. Nutella is my current fav although I only do that when George isn’t looking!

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