Description
Delicious and nutritious Oatmeal Blender Carrot Pancakes made with grated carrots and apples, blended with rolled oats for a smooth batter. These pancakes are naturally sweetened with honey or maple syrup and spiced with cinnamon, offering a wholesome breakfast option that is easy to prepare and gluten-free when using gluten-free oats.
Ingredients
Wet Ingredients
- 3 eggs
- ¼ cup milk (unsweetened almond milk recommended)
- ¼ cup honey or maple syrup
- 2 tablespoons avocado oil or melted butter, plus extra for cooking
- ½ tablespoon vanilla paste
- 1 cup grated carrot (about 1 large carrot)
- 1 cup grated apple (about 1 large apple)
Dry Ingredients
- 2 cups rolled oats (gluten-free if needed)
- 2 teaspoons baking powder
- ½ tablespoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Prepare Wet Mixture: Combine eggs, milk, honey or maple syrup, oil, vanilla paste, grated carrots, and grated apple into a high-speed blender. Blend until the mixture is completely smooth and the carrots and apples are fully pureed.
- Add Dry Ingredients: To the blender with the pureed wet ingredients, add rolled oats, baking powder, cinnamon, and salt. Blend again until you achieve a smooth batter with the oats completely broken down.
- Alternative Blending Method: If you don’t have a high-speed blender, first blend the oats alone until they have a flour-like texture. Transfer the dry ingredients into a bowl. Then blend the wet ingredients with the grated carrots and apples. Combine the wet and dry mixtures in a bowl and mix until well incorporated.
- Cook Pancakes: Heat a skillet over medium heat and add a little extra oil or butter. Once the oil is warm, pour batter using a ¼ cup measuring cup to form pancakes. Cook each side for about 3 minutes, or until bubbles form on the surface and edges are set. Add more oil as necessary to prevent sticking.
- Serve: Enjoy the pancakes warm with your favorite toppings such as fresh fruit, syrup, or yogurt.
- Storage: Allow any leftovers to cool completely and store them in an airtight container in the refrigerator for up to 5 days.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- Substitute milk with any plant-based milk to keep it dairy-free.
- You can use either honey or maple syrup as a natural sweetener.
- Adjust sweetness by adding more or less honey/maple syrup according to taste.
- Grating the carrots and apple before blending ensures they break down more easily, producing a smoother batter.
- If you don’t have a high-speed blender, blend in stages to protect your appliance and ensure smooth batter.
- Extra oil for cooking helps prevent pancakes from sticking to the skillet.
