Carrot Oat Pancakes Gluten Free
Start your morning on a wholesome note with these delightful Gluten-Free Carrot Oat Pancakes—light, fluffy, and packed with nutritious flavor! Made with finely ground gluten-free rolled oats and freshly grated carrots, these pancakes are a nutritious twist on a breakfast classic. Subtly spiced with cinnamon and naturally sweetened with honey or maple syrup, they’re both comforting and satisfying. The easy-to-follow recipe uses a blender to create oat flour, making it effortlessly gluten-free, while offering flexibility with dairy or non-dairy milk options. Perfect for busy mornings or leisurely brunches, these golden pancakes come together in just 25 minutes. Serve them warm with a drizzle of maple syrup, fresh fruit, or a dollop of creamy yogurt for a breakfast that’s as healthy as it is indulgent! Keywords: gluten-free pancakes, carrot oat pancakes, healthy breakfast recipe, gluten-free brunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Rolled oats (gluten-free)
- 1 cup Carrots (finely grated)
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Milk (dairy or non-dairy)
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Neutral oil or melted butter
- 2 teaspoons Coconut oil or butter (for cooking)
Instructions
In a blender or food processor, add the rolled oats and blend until they form a fine flour-like consistency.
Transfer the oat flour to a mixing bowl. Add the baking powder, ground cinnamon, and salt, then whisk to combine.
In a separate bowl, whisk together the eggs, milk, vanilla extract, honey (or maple syrup), and neutral oil (or melted butter).
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the finely grated carrots.
Let the batter sit for 5 minutes to thicken slightly.
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 62.1 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 532 mg | 41% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
