Wholesome Carrot-Apple Oatmeal Pancakes

Start your morning with these nutritious and fluffy Carrot-Apple Oatmeal Pancakes. I’ve crafted this recipe to combine the wholesome goodness of rolled oats with the natural sweetness of fresh carrots and apples. These pancakes offer a delightful twist on traditional breakfast fare, delivering both nutrition and satisfaction in every bite.

Ingredients

Dry Ingredients

• 1½ cups (150g) rolled oats, ground into flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Ingredients

• ½ cup (120ml) milk (dairy or plant-based)
• ¼ cup (60ml) honey
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (120g) carrots, freshly grated
• ½ cup (120g) apples, freshly grated

For Serving

• Greek yogurt
• Additional honey
• Optional: fresh apple slices and shredded carrot for garnish

Instructions

1. Prepare Oat Flour

• Place rolled oats in a high-speed blender or food processor
• Blend until you achieve a fine flour consistency
• Sift the flour to remove any larger pieces

1. Prepare Fresh Ingredients

• Wash and peel the carrots
• Grate carrots using the fine side of a box grater
• Grate apple with skin on for added nutrition
• Gently pat both with paper towels to remove excess moisture

1. Mix Dry Ingredients

• In a large mixing bowl, combine the ground oat flour, baking powder, cinnamon, and salt
• Whisk thoroughly to ensure even distribution of leavening agents and spices

1. Combine Wet Ingredients

• In a separate medium bowl, whisk together milk, honey, egg, and vanilla extract
• Stir in the grated carrots and apples until well distributed

1. Make Pancake Batter

• Pour the wet ingredients into the dry ingredients
• Gently fold everything together until just combined
• Let the batter rest for 5 minutes to allow the oats to absorb liquid
• The batter should be thick but pourable

1. Prepare Cooking Surface

• Heat a non-stick skillet or griddle over medium heat
• Lightly grease the surface if needed
• Test the temperature with a small drop of water – it should sizzle

1. Cook Pancakes

• Pour ¼ cup of batter for each pancake
• Cook until bubbles form on the surface (2-3 minutes)
• Flip carefully and cook another 1-2 minutes until golden brown
• Adjust heat as needed to prevent burning

1. Serve and Garnish

• Stack pancakes on warmed plates
• Top with a generous dollop of Greek yogurt
• Drizzle with honey
• Garnish with fresh apple slices and shredded carrot if desired

Pro Tips

• Grind oats just before using for the freshest flavor
• Don’t overmix the batter to ensure fluffy pancakes
• Keep pancakes warm in a 200°F (95°C) oven while cooking remaining batches
• For extra flavor, add ⅛ teaspoon of nutmeg or ginger to the dry ingredients

Storage and Reheating

These pancakes can be:

• Refrigerated for up to 3 days in an airtight container
• Frozen for up to 2 months, separated by parchment paper
• Reheated in a toaster or microwave until warm

Nutrition Information

Per serving (3 pancakes, without toppings):

• Calories: 285
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 62mg
• Sodium: 380mg
• Total Carbohydrates: 52g
• Dietary Fiber: 6g
• Sugar: 18g
• Protein: 10g

Yield: 12 pancakes
Serving Size: 3 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Recipe Variations

• Make them dairy-free by using almond or oat milk
• Add chopped walnuts or pecans to the batter for extra crunch
• Incorporate ¼ cup of ground flaxseed for added omega-3s
• Use maple syrup instead of honey for a different sweetness profile

These hearty pancakes provide a perfect balance of complex carbohydrates, protein, and healthy fats. They’re an excellent choice for a nutritious breakfast that will keep you satisfied throughout the morning. The combination of carrots and apples not only adds natural sweetness but also provides essential vitamins and minerals, making these pancakes as nutritious as they are delicious.