Carrot Cake Oatmeal Pancakes
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!
Gluten Free
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Yield: 8-10 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
PLANT-BASED CREAM
12 oz extra-firm silken tofu
1 Tbsp freshly squeezed lemon juice
3 Medjool dates, pitted
1 tsp vanilla extract
Earn your plant-based nutrition certificate
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.
Cooking Tips
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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