For a delightful breakfast twist, try these Carrot Cake Pancakes! Soft, spiced, and packed with flavor, they’re easy to make and bring all the comforting notes of classic carrot cake to your morning routine.

Ingredients You’ll Need

160g oats (blend into a fine flour)
250ml oat milk
2 tsp lemon juice
2 large eggs
2 tbsp caster sugar
2 tsp ground cinnamon
1/2 tsp vanilla extract
1 medium carrot, finely grated

Optional Toppings: coconut yogurt, extra oats, grated carrot, and a drizzle of pure maple syrup

Step-By-Step Instructions

1. Prepare the Oat Flour and Buttermilk

Start by blending the oats until they reach a fine, flour-like texture. In a separate bowl, mix the lemon juice into the oat milk and let it sit for five minutes. This creates a dairy-free buttermilk, adding a subtle tanginess that complements the spices.

2. Mix the Batter

In a large mixing bowl, combine the oat flour, buttermilk, eggs, caster sugar, cinnamon, vanilla extract, and grated carrot. Stir until everything is well combined and the batter is smooth. Let the batter rest for five minutes—this helps it thicken slightly, making the pancakes fluffier.

3. Cook the Pancakes

Preheat a non-stick pan over medium heat. Lightly grease if needed. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for a few minutes on each side, or until they turn golden brown. Tip: Keep the heat moderate to prevent burning, as the pancakes are naturally sweet and may brown quickly.

Topping Suggestions

Top your Carrot Cake Pancakes with a dollop of coconut yogurt for creaminess, a sprinkle of extra oats, and a little grated carrot for color and crunch. Finally, drizzle with maple syrup for a touch of sweetness that brings everything together.

Recipe Tips

Make it vegan: Swap the eggs for a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg) and use maple syrup instead of caster sugar.
Extra spice: Add a pinch of nutmeg or ginger for an added layer of warmth.
Consistency check: If the batter feels too thick after resting, add a little extra oat milk to reach your preferred consistency.

Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet over low heat until warmed through.

Carrot Cake Pancakes Recipe

These delicious and simple-to-make Carrot Cake Pancakes are a perfect breakfast treat. Made with wholesome oats and carrots, these pancakes offer a taste reminiscent of classic carrot cake but with a healthy twist. Topped with coconut yogurt, extra oats, and a drizzle of maple syrup, they make a delightful morning meal or snack.

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Prep Time 10

Cook Time 10

Resting 5

Total Time 25

Course Breakfast

Cuisine American

Servings 4 pancakes

Calories 320 kcal

Ingredients

Pancake Batter

160 g oats blended into flour
250 ml oat milk
2 tsp lemon juice
2 eggs
2 tbsp caster sugar
2 tsp cinnamon
½ tsp vanilla extract
1 carrot grated

Instructions

Preparation

Blend the oats into a fine flour.
Add the lemon juice to the oat milk and set aside for 5 minutes to create buttermilk.
Combine the oat flour, oat milk mixture, eggs, caster sugar, cinnamon, vanilla extract, and grated carrot. Mix until you have a smooth batter.
Set the batter aside for 5 minutes to thicken.
Heat a pan over medium heat. Pour the batter and cook for a few minutes on each side until golden brown.

Notes

For a more authentic carrot cake taste, add a pinch of nutmeg or ginger.
Serve with a dollop of coconut yogurt, a sprinkle of oats, and a drizzle of maple syrup for extra flavor.

Keyword Carrot Cake Pancakes, Healthy Pancakes, Breakfast Pancakes, Oat Pancakes, Carrot Recipe