Carrot and oat pancakes
16 Apr 2024
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
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
- 1 cup rolled oats
- 1 tsp baking powder
- ¾ cup oat milk (approx.)
- 1 egg
- 1 Tbsp honey
- 1 tsp vegetable oil
- 1 tsp vanilla extract
- 1 medium carrot, grated
- 3 Tbsp mix nuts and dried fruits
Instructions
- 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.
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Categories
- Meal Type: - Breakfast - Budget - Everyday - Main - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Picnic
- Ingredients: - Dried Fruits - Roots & Bulbs - Whole grains
- Health and Diet: - Dairy Free - Gluten Free - Vegetarian
- Skill Levels: - Easy
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