Mobile Teaching Kitchen

Carrot Cake Pancakes & Cinnamon Applesauce


For the applesauce:

  • 3 pounds (about 10) apples -red or yellow delicious are best!
  • 1 cup water
  • ½teaspoon cinnamon

For the pancakes:

  • 1 cup all-purpose or whole wheat flour (GF version: 1 cup oat flour –add 1 cup oats to blender or food processor and blend on high until fine flour like consistency)
  • 1 teaspoon baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • 1 teaspoon cinnamon
  • ½teaspoon nutmeg
  • ½cup raisins
  • ¼cup applesauce
  • 2 Tablespoons brown sugar
  • 1 cup milk of choice (can sub for water or yogurt)
  • 1 cup grated carrots (about 2 carrots)
  • Oil, for cooking


For the applesauce:

  1. Peel (if desired) and finely chop or grate apples. Add apples, water and cinnamon to a large skillet or saucepan. Bring to a boil and turn down to a simmer until the apples are tender, about 25 minutes.
  2. Uncover and turn up heat to boil off excess liquid, about 5 minutes.
  3. Mash with a fork or potato masher (or blend with an immersion blender, food processor or regular blender) once mixture has cooled.
  4. Serve on top of carrot cake pancakes or refrigerate for a nutritious treat.

For the pancakes:

  1. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and raisins.
  2. In a separate bowl, add applesauce, brown sugar, milk, and carrots. Stir to combine.
  3. Add the wet mixture into the dry ingredients until just incorporated. Be careful to not to over-mix, as it could make the pancakes tough. Let the mixture rest for 5 minutes.
  4. While the mixture is resting, preheat pan on medium heat and add a small amount of oil. Using a tablespoon, measure out pancakes and space evenly in pan with enough space to flip them. Once bubbles appear on the surface, flip to cook through. Repeat until no batter remains.
  5. Serve immediately with a dollop of cinnamon applesauce!


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