Healthy breakfast pancakes
Recipe type: Breakfast recipe
Prep time: 
Cook time: 
Total time: 
Serves: 25 pancakes
Adapted from Daily Garnish
  • 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.
Recipe by Everyday 30 at