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Fluffy carrot cake pancakes topped with cream cheese frosting, walnuts, and maple syrup, with carrots and spices in the background.
Alyssa

Healthy Carrot Cake Pancakes

Fluffy, healthy carrot cake pancakes made right in your blender with delicious spices. These pancakes are dairy free, naturally sweetened and packed with yummy mix-ins like walnuts and raisins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 351
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsweetened applesauce
  • 2 large 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 or pecans
  • 3 tablespoons raisins
  • Olive oil or coconut oil for cooking

Equipment

  • 1 Blender For blending ingredients
  • 1 Griddle For cooking pancakes

Method
 

  1. Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
  2. Lightly coat a griddle with coconut oil or olive oil and place over medium heat. Once hot, add about 1/3 cup of batter for each pancake, cooking for 2-4 minutes.
  3. Flip pancakes and cook until golden brown. If browning too quickly, lower the heat.
  4. Wipe skillet clean and repeat with remaining batter. Makes 6 pancakes total.

Notes

Top with almond butter, cream cheese, or yogurt and a drizzle of maple syrup for a wonderful breakfast!