If you are not fond of eating veggies for your breakfast, then this pancake is a great idea to sneak in some carrot goodness offering you a colourful and nutrition loaded breakfast. As these pancakes are filled with fibre and protein, they keep you satiated and fuelled all day long. Make them into your breakfast or simply eat them as desserts, they are oh so delicious.
EASY OATS carrot pancakes
4 to 5
Rolled Oats ( Certified gluten free if desired) – 1/2 cup
Carrots – 1/2 cup, grated
Almond milk/ Non dairy milk of choice – 1/2 cup
Palm sugar / Sweetener – 1 Tbsp
Vanilla extract – 1/2 tsp
Baking powder – 1/2 tsp
Lemon juice – 1/2 tsp
Cinnamon powder – pinch ( optional )
Nutmeg powder – pinch ( optional )
- In a blender, blend rolled oats, carrots, almond milk, sweetener, vanilla extract, baking powder, lemon juice, cinnamon powder, nutmeg powder to a smooth batter consistency. Adjust the sweetener as desired. The pan cakes can be made instantly but it is good if the batter is made to sit for 30 minutes.
- Heat a cast iron skillet or a pan over medium heat and brush with coconut oil or vegan butter.
- Spoon the batter into the preheated pan. Allow it to cook for 2 – 4 minutes on each side.
- Serve the pancakes garnished with walnuts, cashew cheese or maple syrup/ nut butters of your choice.