CARROT OATMEAL PANCAKES
If you are looking for new ways to eat oats or some yummy but healthy option for breakfast, you’ll love these carrot oatmeal pancakes.These pancakes are easy to make, Vegan, Gluten-free, and Oil-Free.
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.