These ones Carrot Cake Pancakes Made from oatmeal flour, carrot cake spices and freshly grated carrots. Stir a batch of these carrot pancakes for breakfast, then top with maple syrup.
These carrot cake pancakes are the perfect combination of sweet and spicy-just like your favorite Carrot cake. However, they will also give you a pleasant feeling when you refuel in the morning.
Why make these carrot pancakes?
gluten free: Since these carrot pancakes are made of oat flour and gluten-free flour, they are gluten-free.
Lots of carrots! 1/2 cup chopped carrot means every bite of carrot.
Refined sugar-free: Carrots add natural sweetness to these pancakes, so all you really need is a bit of maple syrup.
Low fat content: This recipe only requires two tablespoons of coconut oil, and the rest of the water comes from the carrot itself and applesauce.
Carrot Cake Pancake Ingredients
We like the density and deliciousness of these carrot pancakes. They are made by mixing oat flour and gluten-free flour.
- Oatmeal: Is there no oatmeal in the house? Not afraid!Grind some oatmeal Put it into the fine flour and you can eat it! If you have celiac disease, make sure to buy a certified gluten-free version at the store.we suggest Bob’s Moulin Rouge.
- All-purpose gluten-free flour mix: If you are not celiac disease, or do not need this formula as GF, you can reduce the 1:1 ratio of white whole wheat flour or all-purpose flour.
- baking powder: Baking powder is the way to match pancakes! You will need 1 teaspoon.
- carrot strips: These pancakes need 1/2 cup chopped carrots, which is approximately. The size of a big carrot. We recommend that you cut this shredded dish into medium size so that you can really see the carrot shreds in the pancake.
- The perfect carrot cake spice: The combination of cinnamon, ginger and nutmeg makes the delicious spicy and salty flavor you like in traditional carrot cake.
- egg: The eggs not only increase the fluffiness of this gluten-free pancake recipe, but also increase the protein content! If you are looking for a vegetarian option, you can try 2 flax eggs instead!
- Applesauce: Applesauce is a great sweetener for this recipe, but please make sure to use an unsweetened sweetener, because it is already sweet enough without sugar 😀
- Almond milk: As with applesauce, make sure to use the unsweetened variety!
- Vanilla extract and maple syrup: Splashes of vanilla extract and maple syrup can add flavor to this recipe, you can’t go wrong.
- coconut oil: We cut the butter into small pieces and used coconut oil instead of the silky smooth flavor and texture!
How to freeze pancakes (+ reheat!)
Great Healthy pancakes The recipe can prepare meals for a week, or it can be stirred into two or three batches, and then whenever the mood of healthy carrot cake pancakes gets worse, store them in the refrigerator for stock.
Frozen healthy carrot cake pancakes
- First, let your pancakes cool completely. The reason we do this is to make the pancakes cool to room temperature and stop producing too much moisture (steam). This will prevent the refrigerator in the freezer from burning and help your pancakes keep their freshness.
- Then, stack 1 pancake (2 pancakes) on top of each other. Wrap them tightly in plastic wrap, zipper bag or plastic bag. garbage bag. Make sure to remove as much air as possible, this will also help prevent the refrigerator from burning.
- Put the pancakes in the refrigerator and freeze for up to 3 months.
Defrost and reheat healthy carrot cake pancakes
- Option 1: Thaw the pancakes in the refrigerator overnight. Then, microwave heating for 60 seconds in the morning.
- Option 2: Place the frozen pancakes in the toaster and toast on the toast.
- 1 cup Oatmeal, if needed, gluten-free
- 1/2 cup All-purpose gluten-free flour mix
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup carrot strips(1 piece Radish)
- 1.5 teaspoons Cinnamon powder
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg powder
- 2 pcs Big egg
- 1 cup Unsweetened applesauce
- 1/4 cup Unsweetened almond milk
- 1 tbsp Maple sugar
- 1 teaspoon Vanilla extract
- 2 tbsp Melted coconut oil
- First, peel a large carrot. Then, use a medium cheese grater to grind the carrots. Place the chopped carrots on top of 2 paper towels and squeeze as much water as possible from them. Measure the chopped carrots, you will need about 1/2 cup.
- Transfer the chopped carrots to a medium bowl. Add the remaining dry ingredients and mix.
- Then, in a large bowl, whisk together the 2 eggs. Add applesauce, almond milk, maple syrup and vanilla extract and mix.
- Transfer the dry ingredients to a wet place and mix. Finally, add melted coconut oil and mix again.
- Heat a large frying pan to medium-low heat. Use coconut oil cooking spray spray.
- Use a 1/3 cup spatula to oop the batter onto the frying pan. Cook for about 3 minutes on each side or until golden brown.
- Serve with maple syrup and your favorite nut butter!
Serving size: 2 pancakes
Keywords: Nutritious pancakes