Healthy Carrot Cake Pancakes

Name: Healthy Carrot Cake Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: ½ cup (125g) unsweetened applesauce; 2 eggs; ⅓ cup (80g) unsweetened almond milk (or milk of choice); 1 teaspoon vanilla extract; 1 tablespoon pure maple syrup (or sub coconut sugar or honey); 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon salt; Mix-ins:; 1 cup (100g) shredded carrots (shred with a cheese grater); ¼ cup (28g) chopped walnuts or pecans; 3 tablespoons (30g) raisins; For cooking:; Olive oil or coconut oil, for cooking

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 servings
Calories
351 kcal
Course
Breakfast
Cuisine
American, Vegan

Healthy Carrot Cake Pancakes

Stella Guerrero

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Fluffy, healthy carrot cake pancakes made right in your blender with delicious spices. These easy carrot cake pancakes are dairy free, naturally sweetened and packed with yummy mix-ins like walnuts and raisins. Top with almond butter, cream cheese or yogurt and a drizzle of maple syrup for a wonderful, cozy breakfast!

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Ingredients

Servings

½ cup (125g) unsweetened applesauce
2 eggs
⅓ cup (80g) unsweetened almond milk (or milk of choice)
1 teaspoon vanilla extract
1 tablespoon pure maple syrup (or sub coconut sugar or honey)
1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Mix-ins:
1 cup (100g) shredded carrots (shred with a cheese grater)
¼ cup (28g) chopped walnuts or pecans
3 tablespoons (30g) raisins
For cooking:
Olive oil or coconut oil, for cooking

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Instructions

Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
Lightly coat a griddle with coconut oil or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

Notes

I love topping these pancakes with almond butter or cream cheese and a drizzle of pure maple syrup. You can also top them with yogurt! Yum.
To freeze pancakes: if you want to make your carrot cake pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.

Nutrition Information

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Serving 2pancakes Calories 351cal (18%) Carbohydrates 52.4g (17%) Protein 11.5g (23%) Fat 12.8g (20%) Saturated Fat 1.3g (7%) Fiber 7.1g (28%) Sugar 18.8g (38%)