Carrot and oat pancakes
These carrot and oat pancakes are light and yummy, perfect for breakfast or snacking during the day. This recipe is vegetarian and dairy-free, but you can use flax-egg and date syrup for a vegan version. For a gluten-free version use appropriate oats.
Ingredients
Method
- Put all ingredients, except the mixed nuts & dried fruits, into a blender or food processor.
- Blitz until you a get a thick, silky batter. Add more milk, if it’s too thick or more oats if it’s too thin.
- Mix in the nuts and dried fruits.
- Heat a lightly oiled pancake pan, then add dollops of the batter, letting them spread into circle shapes (or you can use silicon pancake moulds).
- Cook for a couple of minutes until the surface is no longer wet, then flip them over and cook for another minute or so, until golden.
- Transfer them to a plate and make more pancakes using up the remaining batter.
- Serve the pancakes at room temperature.