When my kids were younger, I was ashamed they didn’t eat vegetables – I mean I’m still a little ashamed. Now that they are older, they do eat string beans, carrots and broccoli (patting my shoulder). I used to make these carrot and banana pancakes when they were small, and it was always a hit. Now that they actually eat carrots, I make pancakes with Super Green Powder from the Vitamin Shoppe (which you can also add into this recipe).

• 1 cup flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 cup steamed and pureed carrots
• 1 banana
• 1 egg
• 1/2 cup yogurt
• 1/4 cup milk
• maple syrup (to taste)
• 1 tbsp coconut oil or any oil (virgin for subtle coconut flavor)

Mix dry ingredients together: Flour, baking powder, baking soda, salt, cinnamon, nutmeg

In a separate bowl mix together the wet ingredients: Pureed carrots, banana, egg, yogurt, milk and maple syrup.

I always put my sweetener (in this case maple syrup) in the batter, so my kids never got used to slathering their pancakes in syrup. Its sweet enough this way and at least you have control of the sugar.

Pureeing the carrots is easy – wash and peel the skin (you can leave the skin on if you want for more nutrients). Cut and steam until soft then put them in a food processor. Mix the dry into the wet ingredients and in a hot pan with coconut oil, add the batter.

Enjoy!