If you are looking for new ways to eat oats or some yummy but healthy options for breakfast, you’ll love these Carrot Oatmeal Pancakes!
Pancakes are a classic on our weekend mornings. Nothing feels better than starting the day with the house smelling like pancakes.
These pancakes are easy to make and are vegan, gluten-free, and oil-free.
HOW TO PREPARE THESE CARROT OATMEAL PANCAKES
I love classic pancakes; however, it’s fun to try new flavors and options. Since I had some carrots sitting in my fridge, I included them in this recipe, and my kids loved them.
You can also experiment with the spices, use your favorite ones, or add extras like chocolate chips or raisins.
But for this particular version that we tried at home, I used:
- I blended old-fashioned oats (Gluten-free version) to get oat flour.
- Flaxseed meals are used to prepare a flax egg (Vegan egg).
- Unsweetened applesauce instead of oil or butter.
- Cashew milk, but you can use any plant-based milk.
- Baking powder as the leavening agent.
- Of course, grate carrots are the stars of the recipe! I prefer grating them myself instead of using store-bought options. I don’t like the crunchy texture of store-bought carrots for this type of recipe, but that is my opinion, so feel free to use those.
- For extra flavor: salt, cinnamon, ginger, vanilla extract, and orange zest. You can leave it there or add a little bit of sweetness with maple or date syrup.
To prepare the pancakes, you need first to make a flaxseed egg (Flax meal and water) and the oat flour, using old-fashioned oats and blending them until you get the flour-like texture.
Next, you need to combine the dry ingredients in a bowl.
Then, blend the wet ingredients with part of the grated carrots.
The next step is pouring the wet ingredients into the dry ingredients, mixing them (carefully without overmixing), and letting the preparation rest for at least 10 minutes.
After that, fold in the rest of the grated carrots and orange zest. The batter will be ready for the pancakes!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What do you love about this recipe? Well, it’s:
- Light but satisfying.
- Healthy and delicious.
- Tender.
- Naturally sweet.
- Kid-friendly.
- Simple.
That’s it. Let’s prepare these Carrot Oatmeal Pancakes!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
CARROT OATMEAL PANCAKES
Ingredients
- 1 1/2 cups old-fashioned oats I used a Gluten-Free version.
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 ½ cups cashew milk or any other plant-based milk.
- 1 flax egg 1 flax-egg= 1 Tbsp ground flaxseed meal mixed with 3 Tbsp of water.
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp date syrup or maple syrup you can also skip the sweetener entirely
- 1 ¼ cups grated carrots ¼ cup to mix in the wet ingredients and 1 cup for folding on it at the end
- 2 tbsp orange zest
Instructions
- In a small bowl, stir together the ground flaxseed meal and water to make the flax egg. Let it sit in the fridge for 15 minutes to thicken.
- Pulse oats in a blender or food processor for a few seconds until they have a flour-like texture.
- Combine the oat flour, baking powder, cinnamon, ginger, and salt in a bowl. Sift of whisk them to avoid clumps. Set aside.
- In a blender, mix the cashew milk, flax-egg, applesauce, vanilla extract, ¼ cup of grated carrots, and maple syrup if using.
- Pour the wet ingredients into the dry ingredients, and mix them until getting the pancake batter consistency (don’t overmix). Let the batter rest for at least 10 minutes, and then add the orange zest and gently fold the rest of the grated carrots.
- Heat a non-stick griddle or skillet over medium-low heat.
- Scoop up the batter (about 1/4 cup) and drop it into the skillet, forming small-medium-sized pancakes. Flip them when you see the edges well-formed and dry (not shiny like the rest of the surface) or some bubbles forming on top. Cook the other side until the pancake is golden brown. Repeat these steps with the rest of the preparation.
- Serve warm with toppings of your choice, and enjoy!
Notes
- Store cooked pancakes in the fridge in an airtight container for up to 3-4 days.
- You can keep them warm while cooking them, putting the ones done in a 200-degree F (93 C) oven until all pancakes are ready.
WAYS TO ENJOY THESE CARROT OATMEAL PANCAKES
Serve it warm with your favorite toppings.
You can keep them warm while cooking them, putting them in a 200-degree F (93 C) oven until all the pancakes are ready.
Some examples of toppings could be fresh fruits (I love bananas and berries), raisins, yogurt, blueberry jam, maple or date syrup, and more.
And if you’re hungry for more sweet breakfast options, try these recipes:
LIGHT & FLUFFY BLUEBERRY PANCAKES
VEGAN BANANA WHOLE WHEAT MUFFINS
EASY AND HEALTHY BANANA OATMEAL COOKIES
DID YOU MAKE THESE CARROT OATMEAL PANCAKES?
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