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Carrot and mandarin oat pancakes

These spiced carrot and mandarin oat pancakes are full of fiber so they are more healthy than normal pancakes. I didn’t add any sugar either, but you can do so (or use honey, agave or date syrup). Serve it with your favourite toppings - I used maple syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¾ cup oat milk approx.
  • 1 egg
  • 1 medium carrot grated
  • 1 tsp vegetable oil
  • 1 mandarin

Method
 

  1. Peel the mandarin, then take out any pips.
  2. Put the mandarin flesh into a blender or food processor. Add all the other ingredients, then whiz until you a get a thick, silky batter. Add more milk, if it’s too thick.
  3. Heat a lightly oiled pancake pan, then add dollops of the batter, letting them spread out creating circle shapes (or you can use silicon pancake moulds).
  4. 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.
  5. Transfer them to a plate and make more pancakes using up the remaining batter.
  6. Serve the pancakes at room temperature.