Carrot Cake Oat Flour Pancakes Food

CARROT CAKE OATMEAL PANCAKES

Steps:

• In a large bowl, combine the dry ingredients: oatmeal, nutmeg, cinnamon, baking powder, and baking soda.
• In a medium bowl, mix together the wet ingredients: flax egg, grated carrot, mashed banana, plant-based milk, apple cider vinegar, vanilla extract, and unsweetened applesauce.
• Pour the liquid ingredients into the dry ingredients and combine well.
• Heat a skillet over medium-low heat.
• Using a ladle, pour the desired amount of batter into the pan.
• Turn the pancake when bubbles appear on top and underneath is firm.
• Remove from the pan when they turn a light golden color and the batter is fully cooked.
• Repeat steps 5-7 until the batter is gone.
• To make the plant-based cream, place all ingredients in a blender and process until smooth.
• Serve pancakes covered with plant-based cream.

HEALTHY CARROT CAKE PANCAKES

Steps:

• Add all of the ingredients (besides the carrots, walnuts and raisins) to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Stir in the carrots, chopped walnuts and raisins (DO NOT BLEND).
• Lightly coat a griddle with coconut oil or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake and use a spoon to spread them out a bit into circles; cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
• Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot.
• Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.

CARROT CAKE OAT FLOUR PANCAKES

Steps:

• Place the oats in a clean, dry blender. Blend or pulse for 5-10 seconds - about until the oats turn into the texture of flour. Combine the ground oats with the milk and egg. Let sit 10 minutes to let the mixture thicken.
• Stir in the baking powder, sugar (if using), spices, vanilla extract, and grated carrots.
• Heat a griddle or large skillet over medium, until small drops of water sizzle and evaporate within a few seconds. Swirl butter until it melts but doesn't brown.
• Drop two tablespoons of pancake batter onto the griddle. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve warm with butter, maple syrup, extra carrots, and chopped walnuts. Enjoy!

CARROT OAT PANCAKES (GLUTEN-FREE)

Steps:

• Blend together buttermilk, egg, brown sugar, salt and cinnamon, then add oat flour (make in your blender with about 1 1/3 - 1 1/2 cups quick oats) and blend for a few seconds. Add the shredded carrot (squeeze the juice from it and pack it into your measuring spoons), baking powder and baking soda and blend just for a couple of seconds. Immediately cook 1/4 cup batches on a greased (butter or margarine) skillet on medium-low heat until they are full of bubbles, the bottom is golden and it`s easily flippable. Cook the other side until done. Serve with maple syrup or room-temperature applesauce/jelly.