I’ve been making the same pancake recipe for a while now and finally decided to change things up with these Carrot Cake Pancakes. They are made with simple ingredients including oat flour, which is a great healthy flour alternative to regular white flour as it’s packed with whole grains. If you don’t have oat flour, you can make your own by grinding up rolled oats in a food processor or high speed blender.
These pancakes have no added sugar since I used a ripe banana as a sweetener. The banana also makes them really fluffy. You can top with a cream cheese frosting but I just topped mine with some Siggi’s vanilla yogurt and a little maple syrup.
Carrot Cake Pancakes Recipe
- 1 1/4 cup of oat flour
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon of sea salt
- 3/4 cup of milk, I used homemade almond milk to make them dairy-free
- 1 cup of finely grated carrots
- 1 ripe banana
- 2 eggs
- 1 teaspoon of pure vanilla extract
- 1/4 cup of chopped walnuts (optional)
1. In a medium bowl, mash banana with a folk, then whisk in eggs, vanilla and milk
2. Mix all dry ingredients together in a separate bowl then add in wet ingredients and stir until evenly incorporated
3. Fold in grated carrots and walnuts
4. Heat a non-stick pan with butter or coconut oil and add batter to make evenly sized pancakes, flipping when bubbles start to pop in the middle and browned on both sides
Enjoy,
Xoxo
Marisa
