Carrot Cake Pancake Bites

The sun has been feeling a little warmer than usual over the past week or so and I am REALLY happy about it. I’m ready to shove all my winter coats in the back of my closet for another year and start throwing vegetable seeds everywhere. Fingers crossed I can pull it together enough this year to at least plant (and successfully grow) a few things in our backyard with Atti.

So Carrot Cake Pancake Bites. Like almost all of the meals whipped up in my kitchen, these were created because I didn’t want something to go bad. I had carrots leftover from a soup I made earlier in the week and didn’t know what to do with the rest of them. Carrot cake came to mind first because my sweet tooth is something fierce, but I think breakfast was the next meal I was going to sit down to. Grating the carrots into pancakes or pancake bites would mean my toddler would get an extra serving of vegetables in her day. I don’t really believe its necessary to hide vegetables from your kids, but sometimes getting a sneaky serving in there is a nice win.

Carrot Cake Pancake Bites with Simple Mills pancake mix | By Sarah Rae

Carrot Cake Pancake Bites
inspired by these

2 eggs
3/4 cup shredded carrots
2 tbsp maple syrup
1 tbsp oil (I used avocado)
1/2 tsp vanilla
2 tbsp almond milk (or whatever milk you have on hand)
1 1/2 cups Simple Mills pancake/waffle mix
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
small handful of crushed up walnuts

Preheat your oven to 350 degrees F and grease a mini muffin pan.

In a large bowl, whisk together all of the wet ingredients (through the milk). In a smaller bowl whisk together all of the dry ingredients except the walnuts. Sprinkle the dry ingredients over the wet ingredients and stir until just combined. Gently stir in the walnuts. Spoon the batter into the greased mini muffin pan, filling each well up about 3/4 of the way. (You’ll have enough batter for approx. 18-20 muffins.) Bake at 350 degrees F for 12-14 minutes/until the muffins are set & a tooth pick inserted in the center comes out clean. Allow the bites to cool in the pan for about 10 minutes with the pan set on a wire rack. After that gently remove the pancake bites from the pan, allow to cool completely and enjoy!

(Unless you have no control like me, then just dig in!) And yes, these totally would be delicious smeared with a bit of sweet cream cheese, but as mentioned before, I kinda made these on the fly. Butter works too.)

Carrot Cake Pancake Bites for Spring and Easter |

We are big fans of Simple Mills products in our house. (Not sponsored by any means.) The pancake/waffle mix and almond flour crackers are pantry staples. Their products have minimal ingredients, no artificial stuff and everything is gluten free.

These bites are great for meal prep or if you’re looking for something to please tiny humans at a nice spring brunch. I may have made them with Atti in mind, but Rob and I were more than happy to help ourselves to a few too.