Healthy Carrot and Oatmeal Pancakes
Start your morning with a wholesome twist by trying these Healthy Carrot and Oatmeal Pancakes, a nutritious and flavorful option that's perfect for breakfast or brunch. Packed with heart-healthy rolled oats, protein-rich Greek yogurt, and naturally sweet grated carrots, these pancakes deliver a comforting, yet guilt-free indulgence. Warm spices like cinnamon and nutmeg elevate the flavor, while a touch of optional maple syrup adds a hint of sweetness without overwhelming the dish. These pancakes are easy to prepare in just 25 minutes and can be made with dairy or non-dairy milk, catering to various dietary preferences. Serve them piping hot with your favorite toppings, such as extra Greek yogurt, a drizzle of maple syrup, or a handful of nuts, for an irresistibly satisfying start to your day. Perfect for meal prep or weekend family gatherings, this recipe is a must-try for anyone seeking a healthy pancake alternative.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup Carrots (grated)
- 0.5 cup Greek yogurt (plain, unsweetened)
- 2 Eggs
- 0.5 cup Milk (dairy or non-dairy)
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup (optional, for sweetness)
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil or butter (for cooking)
Instructions
Add the rolled oats to a blender and blend until you achieve a fine, flour-like consistency.
Transfer the oat flour to a mixing bowl and stir in the baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the eggs, milk, Greek yogurt, vanilla extract, and maple syrup (if using).
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread it slightly to form an even circle.
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, optionally topped with a drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of chopped nuts.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 38.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 488 mg | 38% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1839 mg | 39% | |
*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.
