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Carrot Cake Oatmeal Pancakes Recipe

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4.2 from 2 reviews

These Carrot Cake Oatmeal Pancakes are a wholesome and delicious breakfast option that combines the natural sweetness of grated carrots and apples with the heartiness of oats. Made without refined flour and sweetened with honey or maple syrup, these pancakes are fluffy, flavorful, and packed with nutrients. Perfect for a healthy start to your day or a comforting brunch treat.

  • Total Time: 22 minutes
  • Yield: 8-10 pancakes

Ingredients

Wet Ingredients

  • 3 eggs
  • ¼ cup unsweetened almond milk
  • ¼ cup honey or maple syrup
  • 2 Tablespoons avocado oil or melted butter, plus extra for cooking
  • ½ Tablespoon vanilla bean paste
  • 1 cup grated carrot (about 1 large carrot)
  • 1 cup grated apple (about 1 large apple)

Dry Ingredients

  • 2 cups rolled oats (gluten free if needed)
  • 2 teaspoons baking powder
  • ½ Tablespoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Puree Wet Ingredients: Combine the eggs, almond milk, honey or maple syrup, avocado oil, vanilla bean paste, grated carrot, and grated apple in a high-speed blender. Blend until the mixture is smooth and the carrot and apple are fully pureed.
  2. Add Dry Ingredients and Blend: Add the rolled oats, baking powder, ground cinnamon, and salt into the blender with the pureed wet ingredients. Blend again until you achieve a smooth batter with the oats completely broken down. If your blender is not high-speed, blend oats separately into a flour-like consistency, combine dry ingredients in a bowl, then blend wet ingredients and combine everything.
  3. Prepare the Skillet: Heat a skillet over medium heat and add a small amount of oil or butter to prevent sticking. Ensure the skillet is evenly heated before adding batter.
  4. Cook Pancakes: Using a ¼ cup measuring cup, pour portions of batter onto the hot skillet. Cook each pancake for about 3 minutes on one side until bubbles begin to form on the surface and the edges start to set. Flip and cook the other side for another 3 minutes or until golden brown. Add more oil as needed between batches to keep pancakes from sticking.
  5. Serve and Store: Serve the pancakes warm with your favorite toppings such as syrup, nuts, or yogurt. Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 5 days.

Notes

  • If you don’t have a high-speed blender, blend the oats separately to a flour-like texture and mix with other dry ingredients before combining with pureed wet ingredients to prevent overworking the blender.
  • Use gluten-free oats if you need a gluten-free option.
  • Adjust sweetness by varying honey or maple syrup quantity based on preference.
  • Extra oil or butter is recommended for cooking to avoid sticking and achieve a crisp edge.
  • Grating carrots and apples helps them blend more easily and evenly into the batter.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/carrot-cake-oatmeal-pancakes-recipe/