Healthy Carrot And Oatmeal Pancakes Food

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.

HEALTHY CARROT AND OATMEAL PANCAKES

Steps:

• Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
• In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
• Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
• Let the pancake dough rest for 20 minuttes.
• Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.

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 OATMEAL PANCAKES

Steps:

• Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.
• Pulse oats in a blender or food processor for a few seconds until they have a flour-like texture.
• Combine the oat flour, baking powder, cinnamon, ginger, and salt in a bowl. Sift of whisk them to avoid clumps. Set aside.
• In a blender, mix the cashew milk, flax-egg, applesauce, vanilla extract, ¼ cup of grated carrots, and maple syrup if using.
• Pour the wet ingredients into the dry ingredients, and mix them until getting the pancake batter consistency (don't overmix). Let the batter rest for at least 10 minutes, and then add the orange zest and gently fold the rest of the grated carrots.
• Heat a non-stick griddle or skillet over medium-low heat.
• Scoop up the batter (about 1/4 cup) and drop it into the skillet, forming small-medium-sized pancakes. Flip them when you see the edges well-formed and dry (and they are not shiny like the rest of the surface) or some bubbles forming on top. Cook the other side until the pancake is golden brown. Repeat these steps with the rest of the preparation.
• Serve warm with toppings of your choice, and enjoy!