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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.
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
  • 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

Method
 

  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.