After a weekend full of baklava 😁, I needed something a little lighter to ease the guilt.
And that’s how these oat and carrot pancakes came about. They’re super easy to make, require just a few ingredients and, as a bonus, the carrot adds a subtle sweetness and a lovely texture.
They’re great for breakfast, but work just as well as a snack. And if you already have all the ingredients at home, they’re ready in under 30 minutes.
Why You’ll Love These Oat and Carrot Pancakes
It’s a simple recipe that doesn’t require any fancy ingredients or special equipment. The oats make them more filling, while the carrot adds a touch of natural sweetness and, of course, a serving of veggies. 😉
These aren’t the fluffy, super-sweet kind of pancakes you’d serve for dessert. They’re more of a simple breakfast option that you can easily adapt to your taste.
If you like, you can add a little cinnamon, extra vanilla, or serve them with fruit, yogurt, peanut butter or a drizzle of honey.
A Few Tips
Let the batter rest. After mixing all the ingredients, let the batter rest for 5–10 minutes. The oats will absorb some of the liquid, making the batter easier to work with in the pan.
Keep the heat on the lower side. These pancakes need a little patience. If the heat is too high, they’ll brown quickly on the outside but may still be raw in the middle.
Grate the carrot finely. This helps it blend into the batter and cook evenly.
Don’t make them too big. I prefer spooning the batter into the pan to make several small pancakes. They’re easier to flip and cook more evenly.
Frequently Asked Questions
Can I use a different type of flour instead of oats?
Yes, but the result won’t be exactly the same. Whole wheat flour or almond flour can be used as alternatives, although you may need to adjust the amount of liquid depending on the consistency of the batter.
Can I make this recipe without sugar?
Yes. If the carrot is sweet enough, you can leave out the coconut sugar altogether. Especially if you serve the pancakes with fruit or a sweet topping, you probably won’t even miss it.
Can I modify the recipe?
Absolutely. Recipes like this are perfect for a little experimenting.
You can replace the almond milk with another type of milk you have on hand. And if you want to skip the coconut sugar, you can leave it out or replace it with a little mashed ripe banana.
If you need a gluten-free version, make sure to use certified gluten-free oats. For a vegan version, you’ll need to replace the egg, which may slightly change the texture of the pancakes.
More Breakfast Ideas
If you enjoyed these oat and carrot pancakes, you might also like:
High-Protein Chia & Oat Pudding
Oat and Carrot Pancakes – A Simple and Quick Recipe
2
servings10
minutes15
minutes135
kcalSimple and delicious oat and carrot pancakes, perfect for a quick breakfast or a light snack. Made with just a few ingredients and ready in under 30 minutes.
Ingredients
1 egg
6 tbsp rolled oats
1 tbsp coconut sugar
1 medium carrot
100 ml almond milk
a few drops of vanilla extract
a pinch of salt
Directions
- Grind the oats.
- Peel the carrot and finely grate it.
- Add all the ingredients to a bowl and mix well with a whisk.
- Heat a non-stick pan, then spoon the batter into the pan. You should be able to fit about 2–3 pancakes at a time, depending on the size of the pan.
- Cover the pan with a lid and cook the pancakes over low heat for about 3–4 minutes on each side.