Healthy Carrot Cake Pancakes
User Reviews
5
Healthy Carrot Cake Pancakes
Description
Healthy Carrot Cake Pancakes use a base of rolled oats combined with applesauce, eggs, almond milk, and warm spices like cinnamon and nutmeg. After blending the wet and dry ingredients into a smooth batter, shredded carrots, chopped walnuts, and raisins are folded in to add natural sweetness and a slightly chewy texture. The pancakes are cooked on a lightly oiled griddle over medium heat until bubbly and golden brown. This controlled cooking prevents burning and helps achieve a soft interior with lightly crisp edges. The finished pancakes carry a subtle carrot cake flavor, complemented by crunchy nuts and sweet raisins.
They can be served warm with toppings such as almond butter, cream cheese, yogurt, or a drizzle of pure maple syrup. These additions add creamy or sweet notes that enrich the pancakes. These are suitable as a hearty breakfast or brunch option, providing a mix of textures and mild sweetness balanced with wholesome ingredients.
To prepare ahead, pancakes can be frozen individually on a baking sheet before storing together in a freezer-safe container for up to three months. Reheating in the microwave for 30 to 60 seconds quickly warms them while retaining texture. Adjust cooking heat if pancakes are browning too fast to avoid burning, starting medium and lowering to medium low as needed.
Ingredients
- ½ cup applesauce unsweetened
- 2 egg
- ⅓ cup almond milk unsweetened or milk of choice
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or sub coconut sugar or honey
- 1 ½ cups old fashioned rolled oats 143g, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- Mix-ins:
- 1 cup carrot shredded, shred with a cheese grater
- ¼ cup walnuts or pecans, chopped
- 3 tablespoons raisins
- For cooking:
- olive oil or coconut oil, for cooking
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
- Use almond butter, cream cheese, or yogurt with a drizzle of maple syrup to complement the pancakes.
- Freeze pancakes on a baking sheet before transferring to freezer bags to prevent sticking; store up to 3 months.
- Reheat frozen pancakes in the microwave for 30-60 seconds until warm.
- Adjust griddle heat to medium or medium-low to avoid burning pancakes during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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