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Healthy Carrot Cake Pancakes Recipe

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3.8 from 43 reviews

These Healthy Carrot Cake Pancakes are a nutritious and delicious twist on traditional pancakes, packed with wholesome ingredients like rolled oats, shredded carrots, and nuts. Naturally sweetened with maple syrup and flavored with warm spices, they make a perfect breakfast or brunch option that’s both satisfying and guilt-free.

Ingredients

Batter

  • ½ cup (125g) unsweetened applesauce
  • 2 eggs
  • ⅓ cup (80g) unsweetened almond milk (or milk of choice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup (or substitute coconut sugar or honey)
  • 1 ½ cups (143g) old fashioned rolled oats, gluten free if desired
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Mix-ins

  • 1 cup (100g) shredded carrots (shredded with a cheese grater)
  • ¼ cup (28g) chopped walnuts or pecans
  • 3 tablespoons (30g) raisins

For Cooking

  • Olive oil or coconut oil, for cooking

Instructions

  1. Prepare the batter: Add all ingredients except the shredded carrots, chopped walnuts, and raisins to a blender. Blend on high for 30 seconds to 1 minute, until the mixture is completely smooth.
  2. Add mix-ins: Stir the shredded carrots, chopped walnuts, and raisins into the batter by hand—do not blend them to maintain texture.
  3. Heat the skillet: Lightly coat a griddle or non-stick skillet with olive or coconut oil and heat over medium heat until hot but not smoking.
  4. Cook the pancakes: Pour about ⅓ cup of batter onto the griddle per pancake. Use a spoon to spread the batter slightly into round shapes. Cook each pancake for 2-4 minutes, until they puff up slightly and bubbles appear at the edges.
  5. Flip and finish cooking: Flip the pancakes carefully and cook the other side until golden brown. Adjust the heat to medium-low if pancakes brown too quickly or if the pan begins to smoke.
  6. Repeat: Wipe the skillet clean if needed and add more oil for subsequent batches. Continue cooking until all batter is used, making approximately 6 pancakes.
  7. Serve: Serve warm, two pancakes per person, garnished if desired with additional nuts, a drizzle of maple syrup, or fresh fruit.

Notes

  • Use gluten-free oats if you need this recipe to be gluten-free.
  • Substitute almond milk with any milk of your choice, including dairy milk.
  • Adjust the sweetness by varying the maple syrup, honey, or coconut sugar amount or omitting entirely for less sugar.
  • Ensure the griddle is not too hot to avoid burning the pancakes; lower the heat whenever needed.
  • The batter can be made ahead and refrigerated for up to a day; stir mix-ins in just before cooking.

Find it online: https://justsosavory.com/healthy-carrot-cake-pancakes-recipe/