Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oatmeal Blender Carrot Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 74 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: About 8 pancakes (serves 3-4)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

These Oatmeal Blender Carrot Pancakes are a wholesome and easy-to-make breakfast option. Packed with grated carrot and apple for natural sweetness and moisture, these pancakes combine the convenience of a high-speed blender with simple, nutritious ingredients. Gluten-free oats and almond milk keep this recipe light and adaptable, while cinnamon and vanilla add warm, comforting flavors. Perfectly fluffy with a subtly sweet taste, they make a delicious way to start your day or an excellent snack.

Ingredients

Wet Ingredients

  • 3 eggs
  • ¼ cup unsweetened almond milk
  • ¼ cup honey or maple syrup
  • 2 tablespoons avocado oil or melted butter, plus extra for cooking
  • ½ tablespoon vanilla bean 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

  1. Blend Wet Ingredients: Combine the eggs, almond milk, honey or maple syrup, avocado oil or melted butter, vanilla bean paste, grated carrots, and grated apple in a high-speed blender. Blend until the mixture is smooth and the apple and carrots are completely pureed.
  2. Add Dry Ingredients: Add the rolled oats, baking powder, cinnamon, and salt to the blender with the pureed wet ingredients. Blend again until the batter is smooth and the oats are fully broken down into a fine texture.
  3. Alternative Blending Method: If you do not have a high-speed blender, blend the oats alone first until they become flour-like. Transfer dry ingredients to a medium bowl. Then blend the wet ingredients with grated carrot and apple separately. Combine blended wet and dry mixtures in a bowl and stir until fully incorporated.
  4. Heat Skillet: Preheat a skillet over medium heat and add a little extra avocado oil or butter to grease the pan.
  5. Cook Pancakes: Pour batter onto the skillet using a ¼ cup measuring cup for each pancake. Cook for about 3 minutes on one side or until bubbles form on the surface and the edges set. Flip and cook for another 3 minutes until golden and cooked through. Add more oil as needed to prevent sticking.
  6. Serve: Enjoy the pancakes warm, topped with your favorite pancake toppings such as fresh fruit, yogurt, or syrup.
  7. Storage: Allow any leftovers to cool completely, then store in an airtight container in the fridge for up to 5 days.

Notes

  • Use gluten-free oats if you require a gluten-free option.
  • High-speed blender is recommended for best texture; if unavailable, blend ingredients in stages as described.
  • You can substitute the almond milk with any other plant-based or dairy milk.
  • Use honey or maple syrup depending on preference and dietary needs.
  • Add a pinch of nutmeg or ginger for extra spice if desired.
  • These pancakes reheat well in a skillet or microwave.

Find it online: https://dishmelt.com/oatmeal-blender-carrot-pancakes-recipe/