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.
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.