Description
Start your day with these Healthy Carrot Cake Pancakes, a delicious and nutritious breakfast option made with gluten-free rolled oats, ripe banana, shredded carrots, and warming spices. Topped with a light cream cheese frosting made with almond milk and maple syrup, these pancakes bring all the flavors of carrot cake to your morning meal without the guilt.
Ingredients
Pancakes
- 2 heaping cups rolled oats (certified gluten free if necessary)
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground dried ginger
- 1.5 cups shredded carrots
- 1/2 cup raisins
Cream Cheese Frosting
- 1/2 block (about 4 oz) cream cheese, softened
- 3 tbsp almond milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Make Oat Flour: Place the rolled oats in a high-speed blender and grind until the oats reach a fine, flour-like consistency.
- Mix Wet and Dry Ingredients: Add the banana, egg, almond milk, maple syrup, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the blender with the oat flour. Blend until well combined, stopping as needed to scrape down the sides to ensure all ingredients are mixed without over blending.
- Add Carrots and Raisins: Transfer the batter to a bowl and fold in the shredded carrots and raisins with a spoon until evenly distributed.
- Rest the Batter: Let the batter rest for about 5 minutes to allow it to thicken, aiming for a thick consistency suitable for spooning onto the skillet.
- Cook Pancakes: Preheat a skillet over medium-low heat and grease lightly with butter or non-stick spray. Pour 1/3 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip carefully and cook the other side until golden brown.
- Repeat: Continue pouring and cooking pancakes until all batter is used, greasing the skillet as needed between batches.
- Prepare Frosting: In a small bowl, whisk together the softened cream cheese, almond milk, maple syrup, and vanilla extract until smooth and creamy.
- Serve: Serve the warm pancakes stacked and topped generously with the cream cheese frosting. Enjoy immediately for best flavor and texture.
Notes
- For a vegan version, substitute the egg with a flax or chia egg and use vegan cream cheese.
- Ensure oats are certified gluten-free if you need a strict gluten-free diet.
- Letting the batter rest helps it thicken and yields fluffier pancakes.
- Adjust sweetness by increasing or reducing maple syrup according to your taste.
- You can add chopped nuts for extra crunch if desired.
