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Recipes » Breakfast » Carrot Cake Oatmeal Pancakes
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Carrot Cake Oatmeal Pancakes


  • 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


  • 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.

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