Carrot and oat pancakes

Published on 16 Apr 2024 | In British | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:15 Minutes
- Yield
- 12
- Difficulty Level

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.

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Dairy Free, Gluten Free, Vegetarian

The Recipe

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

1. Put all ingredients, except the mixed nuts & dried fruits, into a blender or food processor.
2. 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.
3. Mix in the nuts and dried fruits.
4. 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).
5. 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.
6. Transfer them to a plate and make more pancakes using up the remaining batter.
7. Serve the pancakes at room temperature.