Carrot Cake Oatmeal Pancakes
These pancakes are healthy, hearty, and delicious: the perfect combination to get you going in the morning and keep you going. It’s like having carrot cake for breakfast!
Prep: 10 mins
Yield: 8-10 pancakes
Ingredients
Ingredients
- 3 cups oat flour
- ¼ tsp nutmeg
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cloves
- 1 ½ cups plant-based milk, unsweetened
- 1 flax egg (see tips)
- 1 small carrot, finely grated
- ½ banana, mashed
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla extract
- ½ cup unsweetened applesauce
Plant-Based Cream
- 12 oz extra-firm silken tofu
- 1 Tbsp freshly squeezed lemon juice
- 3 Medjool dates, pitted
- 1 tsp vanilla extract
Instructions
Instructions
- 1. In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
- 2. In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
- 3. Pour the liquid ingredients into the dry ingredients and combine well.
- 4. Heat a skillet over medium-low heat.
- 5. Using a ladle, pour the desired amount of batter into the pan.
- 6. Turn the pancake when bubbles appear on top and underneath is firm.
- 7. Remove from the pan when they turn a light golden color and the batter is fully cooked.
- 8. Repeat steps 5-7 until the batter is gone.
- 9. To make the plant-based cream, place all ingredients in a blender and process until smooth.
- 10. Serve pancakes covered with plant-based cream.
Cooking Tips
Cooking Tips
- 1. 1 flax egg = (1 Tbsp ground flax seeds + 3 Tbsp water).
- 2. You can combine all the ingredients in a blender instead of mixing bowls; in this case, you may need more plant-based milk if the mixture becomes too thick.
- 3. Freeze leftover pancakes for a quick meal later in the week.
- 4. This batter can also be used for waffles.
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