We love using carrots in our baby food recipes! They’re widely available, cheap, very versatile and so nutritious!
The BEST vegetable source of beta carotene – which the body converts to vitamin A – carrots also contain powerful antioxidants, minerals and fibre. What’s more, they taste great and babies love them!
Today’s recipe provides yet another way to get more carrots into your baby’s diet. These egg-free pancakes are easy to make and are ideal for babies who have already started enjoying finger foods or baby led weaning.
The combination of carrot and coconut is totally delicious and these pancakes make a wonderful breakfast! In fact, we highly recommend increasing the quantities in this recipe and making enough for the rest of the family to enjoy, too!
If your baby hasn’t had coconut yet, visit this page to learn more about introducing it.
We have included a little sugar in this recipe, but it’s entirely optional. If you don’t want to use it, you can add sweetness to these pancakes by topping them with maple syrup (but don’t use honey unless your baby is over a year old – here’s why).
Other naturally sweet toppings or dips you could serve with this recipe include:
This recipe makes 3 pancakes. The pancakes freeze well, so you can easily increase the quantities and save some for another day!
To Make Egg-Free Carrot and Coconut Pancakes for Baby You Will Need…
1/3 cup whole wheat (wholemeal) flour
2 teaspoons brown sugar (optional – see note above on adding sweetness)
2 level teaspoons desiccated coconut (unsweetened)
1/2 teaspoon baking powder
1/3 cup milk (you can use cow’s milk, breastmilk or formula)
1 teaspoon coconut oil (melted if not liquid at room temperature)
1/4 cup finely grated carrot
drop vanilla extract
Take two small bowls.
In one bowl, thoroughly combine the flour, sugar (if using), the coconut and the baking powder.
In the other bowl, stir together the milk, coconut oil and the vanilla extract.
Mix the wet ingredients with the dry ingredients, then stir in the grated carrot.
Spray a skillet with cooking oil, heat over a medium heat and spoon in the batter to make 3 pancakes.
Cook for a few minutes until the edges look set, then turn carefully and cook for a few minutes on the other side until golden.
Cool to a safe temperature then serve just as they are, or with the toppings mentioned above.