Name: Carrot Cake Oatmeal Pancakes
Prep time: 10 min
Ingredients: 3 cups oat flour; ¼ tsp nutmeg; ½ tsp ground cinnamon; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp ground cloves; 1 ½ cups plant-based milk, unsweetened; 1 flax egg (see tips); 1 small carrot, finely grated; ½ banana, mashed; 1 Tbsp apple cider vinegar; 1 Tbsp vanilla extract; ½ cup unsweetened applesauce; 12 oz extra-firm silken tofu; 1 Tbsp freshly squeezed lemon juice; 3 Medjool dates, pitted; 1 tsp vanilla extract

Recipes » Breakfast » Carrot Cake Oatmeal Pancakes

By Vanessa Marquez

(5)

These pancakes are healthy, hearty, and delicious: the perfect combination to get you going in the morning and keep you going. It’s like having carrot cake for breakfast!

Prep: 10 mins Yield: 8-10 pancakes

Gluten Free Nut Free Soy Free

Ingredients

3 cups oat flour
¼ tsp nutmeg
½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
¼ tsp ground cloves
1 ½ cups plant-based milk, unsweetened
1 flax egg (see tips)
1 small carrot, finely grated
½ banana, mashed
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
½ cup unsweetened applesauce

Plant-Based Cream

12 oz extra-firm silken tofu
1 Tbsp freshly squeezed lemon juice
3 Medjool dates, pitted
1 tsp vanilla extract

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
2. In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
3. Pour the liquid ingredients into the dry ingredients and combine well.
4. Heat a skillet over medium-low heat.
5. Using a ladle, pour the desired amount of batter into the pan.
6. Turn the pancake when bubbles appear on top and underneath is firm.
7. Remove from the pan when they turn a light golden color and the batter is fully cooked.
8. Repeat steps 5-7 until the batter is gone.
9. To make the plant-based cream, place all ingredients in a blender and process until smooth.
10. Serve pancakes covered with plant-based cream.

Cooking Tips

1. 1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).
2. You can combine all the ingredients in a blender instead of mixing bowls; in this case, you may need more plant-based milk if the mixture becomes too thick.
3. Freeze leftover pancakes for a quick meal later in the week.
4. This batter can also be used for waffles.