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Carrot Oat Pancakes

Delicious and nutritious pancakes made with gluten-free rolled oats, shredded carrots, and warm spices, perfect for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup milk of choice Adjusts batter consistency
  • 1 cup applesauce Natural sweetener
  • 1 tsp vanilla extract Infuses flavor
  • 1 tbsp apple cider vinegar Activates baking powder
Dry Ingredients
  • 1 cup gf rolled oats Hearty and gluten-free base
  • 2 tbsp baking powder Leavening agent
  • 1 tsp ground cinnamon Adds warmth
  • 1/2 tsp ground nutmeg Mildly nutty flavor
  • 1/2 tsp ground ginger Adds hint of spice
Mix-Ins
  • 1 cup shredded carrot Enhances moisture
  • 1/2 cup walnuts Toasted for flavor
  • 1/2 cup raisins Provides natural sweetness
For Cooking
  • 1 tbsp oil or butter For frying

Method
 

Preparation
  1. Gather all required ingredients for the pancakes.
  2. In a blender, combine the oats, milk, applesauce, vanilla, apple cider vinegar, baking powder, and spices until completely smooth.
  3. Incorporate shredded carrots, walnuts, and raisins; pulse a couple of times to combine or fold in gently with a spatula.
Cooking
  1. Warm a medium-sized skillet over medium heat and add a little oil or butter to coat the surface.
  2. Pour pancake batter into the skillet and cook for 2-3 minutes on each side or until pancakes are golden brown.
Serving
  1. Serve warm topped with butter, whipped cream, Greek yogurt, syrup, or any of your favorite toppings.

Notes

For best results, allow the pancake batter to rest for a few minutes to enhance fluffiness. Experiment with toppings like fresh fruit, nut spreads, or yogurt for variety.