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Healthy Carrot Cake Pancakes

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Diet: Gluten Free

Ingredients

  • 1 1/2 cup gluten free rolled oats
  • 1/2 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • ½ cup almond milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1/2 tablespoon orange zest
  • ¼ cup maple syrup
  • 1 cup finely shredded carrot (shred with a box or cheese grater)
  • 1/4 cup chopped walnuts
  • Avocado oil or ghee for frying

Method

  1. Add all of the ingredients, except the shredded carrots and walnuts, to a high-powered blender and blend on high until completely smooth.
  2. Add the shredded carrots and walnuts to the batter and gently stir until well combined. Allow the batter to rest while you heat your griddle.
  3. Next, heat a large nonstick skillet or griddle over low to medium heat. Once the pan is hot, add a little oil or ghee.
  4. Next, pour around ⅓ a cup of pancake batter onto the skillet and cook on the first side until the edges of the pancakes are set and bubbles begin to form throughout the batter, around 2-3 minutes.
  5. Flip the pancakes and cook on the second side for another 2-3 minutes or until golden brown. Repeat the process until all of the batter has been used.
  6. Serve the pancakes warm with plenty of maple syrup and even whipped cream if you like.

Keywords: carrot cake pancakes, carrot cake, healthy carrot cake pancakes, healthy carrot cake, gluten free carrot cake pancakes, gluten free pancakes