Carrot Cake Oatmeal Pancakes
What You'll Need
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
How to Make It
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.
1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).
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.
Freeze leftover pancakes for a quick meal later in the week.
This batter can also be used for waffles.
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