Description
These fluffy, flourless carrot cake pancakes are packed with wholesome ingredients like oats, carrots, and warm spices. They’re naturally sweetened and perfect for a cozy breakfast or brunch.
Ingredients
Scale
For the Crust:
- For the pancakes:
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup grated carrots (packed)
- 1 ripe banana
- 2 eggs
- 1/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tsp baking powder
- Pinch of salt
- For the topping (optional):
- Greek yogurt or coconut yogurt
- Chopped walnuts or pecans
- Drizzle of maple syrup or honey
- Extra grated carrots for garnish
Instructions
1. Prepare the Crust:
- 1. In a blender, combine oats, banana, eggs, milk, vanilla, cinnamon, nutmeg, ginger, baking powder, and salt. Blend until smooth.
- 2. Pour the batter into a bowl and fold in the grated carrots.
- 3. Heat a lightly greased skillet or griddle over medium heat.
- 4. Pour 1/4 cup portions of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.
- 5. Flip and cook for another 1-2 minutes until golden brown.
- 6. Repeat with remaining batter.
- 7. Serve warm with desired toppings like yogurt, nuts, and a drizzle of maple syrup.
Notes
For extra protein, add a scoop of vanilla protein powder to the batter. Store leftovers in the fridge for up to 3 days or freeze for longer storage. Reheat in a toaster or microwave.