Carrot cake pancakes are an excellent way to start the day! This week’s recipe has been modified from The Natural Nurturer to create an easy, fruit and veg-boosting breakfast for anyone who is on the run. With the use of rolled oats, these pancakes are a high fibre choice and is an easy way to sneak more oats into your diet without subjecting yourself to porridge day in, day out. Plus, the recipe can be made dairy-free with the use of a milk alternative!
Carrot Cake Pancakes
Prep time: 5 minutes
Total time: 15 minutes
Servings: 16 small pancakes
- 1 cup grated carrot
- 1 cup grated apple
- 1/2 tbsp vanilla extract
- 1 tbsp olive oil
- 2 cups rolled oats
- 2 tsp baking powder
- 1/2 tbsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup milk of choice
- 3 eggs
- 1/4 cup honey or maple syrup
Combine all ingredients into a high-speed blender.
Blend until smooth, being sure to scrape down the sides occasionally to ensure all ingredients is incorporated.
Heat a skillet over medium heat and add a little oil.
Once the oil is warm, portion the batter out into pancakes.
Cook for about 2-3 minutes per side.
Enjoy warm, topped with favourite topping.
Allow leftovers to cool completely and store in an air-tight container in the fridge for up to 5 days.
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