Ingredients
Pancake Batter
- ¾ cup applesauce
- 1 egg
- 1/3 cup milk
- 1 tsp vanilla bean paste
- 3 tbsp maple syrup
- 1½ cups old fashioned rolled oats
- 1½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup grated carrots (about 2 large carrots)
- Butter for cooking
Instructions
- Grate Carrots: Finely grate the carrots using a food processor or grater until you have about 1 cup, which is roughly 2 large carrots.
- Prepare Batter: In a food processor or blender, combine the oats, baking powder, salt, cinnamon, egg, applesauce, milk, maple syrup, and vanilla bean paste. Blend on high speed until the batter is smooth and well combined.
- Mix in Carrots: Transfer the batter to a bowl and gently fold in the grated carrots and any optional add-ins you prefer.
- Heat Griddle: Preheat a griddle or large skillet over medium heat and add a small amount of butter to coat the surface.
- Cook Pancakes: Pour portions of the batter onto the hot griddle. Cook for 2 to 3 minutes until the edges start to brown. Flip the pancakes gently with a spatula, cooking the other side until golden brown. Adjust heat if pancakes brown too quickly.
- Serve: Remove from heat and serve warm with Greek yogurt, additional maple syrup, and your favorite toppings.
Notes
- For best results, blend the batter thoroughly to achieve a smooth texture.
- Don’t wait for many bubbles to form before flipping to avoid overly browned pancakes.
- You can add chopped nuts or raisins to the batter for extra texture.
- Use a non-stick griddle or a well-buttered skillet to prevent sticking.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
