Best 4 Carrot Oat Pancakes Gluten Free Recipes

Carrot oat pancakes offer a delightful twist to classic pancakes, merging the sweetness of carrots with the wholesome goodness of oats. These gluten-free treats are not only a delicious breakfast option but also pack a punch of nutrition. Get ready to whip up a batch of these delectable carrot oat pancakes using simple ingredients and easy-to-follow instructions. Our collection features three tempting recipes: the classic carrot oat pancakes, a vegan version for those with dietary restrictions, and carrot cake pancakes that combine the flavors of carrot cake and pancakes into one irresistible bite. Each recipe is crafted with care to ensure a perfect balance of flavors and textures. Let's dive into the world of carrot oat pancakes and discover the culinary magic that awaits!

Here are our top 4 tried and tested recipes!

CARROT CAKE OAT FLOUR PANCAKES

Carrot Cake Oat Flour Pancakes image

These gluten-free pancakes are made only with whole grain oats for a hearty and delicious breakfast.

Provided by Marisa Moore

Categories Breakfast

Time 15m

Number Of Ingredients 12

Ingredients

1 ½ cups old fashioned oats ((to grind into flour) )
1 cup almond or cashew milk
1 egg, beaten
½ tsp baking powder
2 tbsp brown sugar ((optional))
½ tsp ground cinnamon or more
¼ tsp ground ginger
¼ tsp ground nutmeg
1 tsp vanilla extract
½ cup grated carrots, plus more for garnish
chopped walnuts (optional)
oil for the griddle

Steps:

Place the oats in a clean, dry blender. Blend or pulse for 5-10 seconds - about until the oats turn into the texture of flour. Combine the ground oats with the milk and egg. Let sit 10 minutes to let the mixture thicken.
Stir in the baking powder, sugar (if using), spices, vanilla extract, and grated carrots.
Heat a griddle or large skillet over medium, until small drops of water sizzle and evaporate within a few seconds. Swirl butter until it melts but doesn't brown.
Drop two tablespoons of pancake batter onto the griddle. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve warm with butter, maple syrup, extra carrots, and chopped walnuts. Enjoy!

Nutrition Facts : Calories 337.7 kcal, Carbohydrate 47.81 g, Protein 14.62 g, Fat 10.03 g, SaturatedFat 3.64 g, Cholesterol 95.04 mg, Sodium 161.81 mg, Fiber 6.27 g, Sugar 6.54 g, ServingSize 1 serving

CARROT OATMEAL PANCAKES

CARROT OATMEAL PANCAKES image

If you are looking for new ways to eat oats or some yummy but healthy option for breakfast, you'll love these carrot oatmeal pancakes.These pancakes are easy to make, Vegan, Gluten-free, and Oil-Free.

Provided by Simple Veganizer

Categories Breakfast

Time 30m

Number Of Ingredients 12

Ingredients

1 1/2 cups old-fashioned oats (I used a Gluten-Free version.)
1 tbsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
1 ½ cups cashew milk (or any other plant-based milk.)
1 flax egg (1 flax-egg= 1 Tbsp ground flaxseed meal mixed with 3 Tbsp of water.)
2 tbsp unsweetened applesauce
1 tsp vanilla extract
2 tbsp date syrup or maple syrup (you can also skip the sweetener entirely)
1 ¼ cups grated carrots (¼ cup to mix in the wet ingredients and 1 cup for folding on it at the end)
2 tbsp orange zest

Steps:

Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.
Pulse oats in a blender or food processor for a few seconds until they have a flour-like texture.
Combine the oat flour, baking powder, cinnamon, ginger, and salt in a bowl. Sift of whisk them to avoid clumps. Set aside.
In a blender, mix the cashew milk, flax-egg, applesauce, vanilla extract, ¼ cup of grated carrots, and maple syrup if using.
Pour the wet ingredients into the dry ingredients, and mix them until getting the pancake batter consistency (don't overmix). Let the batter rest for at least 10 minutes, and then add the orange zest and gently fold the rest of the grated carrots.
Heat a non-stick griddle or skillet over medium-low heat.
Scoop up the batter (about 1/4 cup) and drop it into the skillet, forming small-medium-sized pancakes. Flip them when you see the edges well-formed and dry (and they are not shiny like the rest of the surface) or some bubbles forming on top. Cook the other side until the pancake is golden brown. Repeat these steps with the rest of the preparation.
Serve warm with toppings of your choice, and enjoy!

GLUTEN-FREE HEART-FRIENDLY CARROT PANCAKES

Gluten-Free Heart-Friendly Carrot Pancakes image

Think of these pancakes as mini carrot cakes for breakfast. Don't tell the kids there are carrots in these pancakes, and they will never know. Yummy with just margarine, they are also good with honey or real maple syrup. These pancakes are a good way to add beta-carotene to your day, as well as help the kids get in more veggies.

Provided by ColoradoNutritionCoach.org

Categories Side Dish Vegetables Carrots

Time 40m

Yield 25

Number Of Ingredients 12

Ingredients

½ cup chopped walnuts
2 ½ cups gluten-free oat flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon cream of tartar
½ teaspoon salt
1 (14.5 ounce) can sliced carrots
1 ½ cups orange juice
1 cup water
1 jumbo egg, beaten
2 tablespoons walnut oil
1 tablespoon canola oil, or as needed

Steps:

Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 9.3 g, Cholesterol 9.7 mg, Fat 4.4 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 165.2 mg, Sugar 1.7 g

HEALTHY CARROT AND OATMEAL PANCAKES

Healthy Carrot and Oatmeal Pancakes image

Make and share this Healthy Carrot and Oatmeal Pancakes recipe from Food.com.

Provided by zenveg

Categories Breakfast

Time 35m

Yield 15 pancakes, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large eggs
7/8 cup buttermilk (converted from European measurement 2 dl.)
4 carrots (medium size, peeled and chopped into small pieces)
1/2 teaspoon salt
25 g butter (melted, use microwave oven, optional leave out for low-fat version)
60 g oatmeal
30 g whole wheat flour
90 g all-purpose flour
2 teaspoons sugar
1/2 teaspoon cardamom
1 teaspoon vanilla sugar
2 teaspoons baking powder
1 teaspoon baking soda

Steps:

Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
Let the pancake dough rest for 20 minuttes.
Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.

Nutrition Facts : Calories 302.6, Fat 9.5, SaturatedFat 4.5, Cholesterol 121.2, Sodium 957.5, Carbohydrate 44.1, Fiber 4.8, Sugar 7.9, Protein 11.3

Tips:

Choose ripe carrots: Using ripe carrots will ensure that your pancakes are moist and flavorful. Look for carrots that are deep orange in color and have smooth, unblemished skin.
Grate the carrots finely: Finely grating the carrots will help them to distribute evenly throughout the batter and will prevent them from becoming too chunky.
Use gluten-free oats: If you are following a gluten-free diet, be sure to use gluten-free oats. You can find gluten-free oats at most grocery stores.
Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them to cook evenly without burning.
Serve the pancakes immediately: Carrot oat pancakes are best served immediately after they are cooked. They can be topped with butter, syrup, or your favorite fruit.

Conclusion:

Carrot oat pancakes are a delicious and healthy breakfast option that is perfect for people of all ages. They are easy to make and can be customized to your liking. Whether you like them plain or topped with your favorite ingredients, carrot oat pancakes are a great way to start your day.