Carrot Oatmeal Pancakes Recipes

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 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!

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.