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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


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.

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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