RecipeCastle

The Healthy Carrot Cake Pancakes I Make for Brunch (Dairy-Free)

The Healthy Carrot Cake Pancakes I Make for Brunch (Dairy-Free)
Prep
10 min
Cook
15 min
Total
25 min
Serves
3
Calories
351 kcal
Carbs
52.40 g

Ingredients

  • ½ cupunsweetened applesauce
  • 2 pcseggs
  • ⅓ cupunsweetened almond milk
  • 1 teaspoonvanilla extract
  • 1 tablespoonpure maple syrup
  • 1 ½ cupsold fashioned rolled oats
  • 2 teaspoonsbaking powder
  • 1 teaspoonground cinnamon
  • ¼ teaspoonnutmeg
  • ¼ teaspoonsalt
  • 1 cupshredded carrots
  • ¼ cupchopped walnuts
  • 3 tablespoonsraisins
  • —Olive oil or coconut oil (for cooking)

Instructions

  1. 1

    Add all ingredients (except for the carrots, walnuts, and raisins) to a blender and blend on high until smooth.

  2. 2

    Stir in the carrots, walnuts, and raisins. Lightly coat a griddle with oil and place over medium heat.

  3. 3

    Pour about 1/3 cup of batter for each pancake. Cook for 2-4 minutes until slightly puffed.

  4. 4

    Flip and cook until golden brown. Repeat with remaining batter.