Go Back
Stack of healthy carrot cake pancakes topped with almond butter, grated carrots, and maple syrup, served in a cozy breakfast setting.
Alyssa

Healthy Carrot Cake Pancakes

Fluffy, healthy carrot cake pancakes made right in your blender, perfect for a cozy breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Breakfast
Cuisine: American
Calories: 351
Ingredients Method Notes

Ingredients
  

  • ½ cup unsweetened applesauce
  • 2 pcs eggs
  • ⅓ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 ½ cups old fashioned rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup shredded carrots
  • ¼ cup chopped walnuts
  • 3 tablespoons raisins
  • Olive oil or coconut oil for cooking

Method
 

  1. Add all ingredients (except for the carrots, walnuts, and raisins) to a blender and blend on high until smooth.
  2. Stir in the carrots, walnuts, and raisins. Lightly coat a griddle with oil and place over medium heat.
  3. Pour about 1/3 cup of batter for each pancake. Cook for 2-4 minutes until slightly puffed.
  4. Flip and cook until golden brown. Repeat with remaining batter.

Notes

Top with almond butter, cream cheese, or yogurt and a drizzle of maple syrup.