Carrot Cake Oatmeal Pancakes Recipes

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CARROT CAKE OATMEAL PANCAKES



Carrot Cake Oatmeal Pancakes image

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!

Provided by Vanessa Marquez

Categories     Breakfast

Number Of Ingredients 17

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
12 oz extra-firm silken tofu
1 Tbsp freshly squeezed lemon juice
3 Medjool dates, pitted
1 tsp vanilla extract

Steps:

  • In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
  • 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.
  • Pour the liquid ingredients into the dry ingredients and combine well.
  • Heat a skillet over medium-low heat.
  • Using a ladle, pour the desired amount of batter into the pan.
  • Turn the pancake when bubbles appear on top and underneath is firm.
  • Remove from the pan when they turn a light golden color and the batter is fully cooked.
  • Repeat steps 5-7 until the batter is gone.
  • To make the plant-based cream, place all ingredients in a blender and process until smooth.
  • Serve pancakes covered with plant-based cream.

CARROT OAT PANCAKES (GLUTEN-FREE)



Carrot Oat Pancakes (Gluten-Free) image

Some say it reminds them of spice cake, others, carrot cake. Either way, these delicious gluten-free pancakes are sweet and flavorful and easy to make.

Provided by Ravenhood

Categories     Breakfast

Time 15m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 10

2/3 cup buttermilk
1 egg
3 tablespoons brown sugar
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger (optional)
1 cup oat flour (make your own with a blender)
2 -3 tablespoons shredded carrots (packed)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Steps:

  • Blend together buttermilk, egg, brown sugar, salt and cinnamon, then add oat flour (make in your blender with about 1 1/3 - 1 1/2 cups quick oats) and blend for a few seconds. Add the shredded carrot (squeeze the juice from it and pack it into your measuring spoons), baking powder and baking soda and blend just for a couple of seconds. Immediately cook 1/4 cup batches on a greased (butter or margarine) skillet on medium-low heat until they are full of bubbles, the bottom is golden and it`s easily flippable. Cook the other side until done. Serve with maple syrup or room-temperature applesauce/jelly.

CARROT CAKE PANCAKES



Carrot Cake Pancakes image

Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. -Leane Goering, Salem, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen (0.50 cup syrup).

Number Of Ingredients 14

2 cups pancake mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1 cup whole milk
1 cup finely shredded carrots
TOPPINGS:
1/2 cup maple syrup
1/8 teaspoon ground cinnamon
2/3 cup whipped cream cheese
1 tablespoon whole milk
1/2 cup chopped walnuts or pecans, toasted
Finely shredded carrots, optional

Steps:

  • In a large bowl, combine the pancake mix, cinnamon, nutmeg and cloves. In a small bowl, beat eggs and milk; stir into the dry ingredients just until moistened. Stir in carrots. , Pour batter by 1/4 cupfuls onto a nonstick skillet or a greased hot griddle. Turn pancakes when bubbles form on top; cook until second side is golden brown., For syrup, in a small saucepan, combine the maple syrup and cinnamon. Bring to a boil. Reduce heat; simmer for 2 minutes. In a small bowl, combine cream cheese and milk. Serve pancakes with cream cheese mixture and half the syrup; sprinkle with nuts and, if desired, shredded carrots. Cover and refrigerate remaining syrup; save for another use.

Nutrition Facts : Calories 388 calories, Fat 16g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 673mg sodium, Carbohydrate 52g carbohydrate (21g sugars, Fiber 4g fiber), Protein 10g protein.

HEALTHY CARROT AND OATMEAL PANCAKES



Healthy Carrot and Oatmeal Pancakes image

Make and share this Healthy Carrot and Oatmeal Pancakes recipe from Food.com.

Provided by zenveg

Categories     Breakfast

Time 35m

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 13

2 large eggs
7/8 cup buttermilk (converted from European measurement 2 dl.)
4 carrots (medium size, peeled and chopped into small pieces)
1/2 teaspoon salt
25 g butter (melted, use microwave oven, optional leave out for low-fat version)
60 g oatmeal
30 g whole wheat flour
90 g all-purpose flour
2 teaspoons sugar
1/2 teaspoon cardamom
1 teaspoon vanilla sugar
2 teaspoons baking powder
1 teaspoon baking soda

Steps:

  • Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
  • In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
  • Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
  • Let the pancake dough rest for 20 minuttes.
  • Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.

Nutrition Facts : Calories 302.6, Fat 9.5, SaturatedFat 4.5, Cholesterol 121.2, Sodium 957.5, Carbohydrate 44.1, Fiber 4.8, Sugar 7.9, Protein 11.3

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