I came up with this carrot pancake recipe on a sunny Memorial Day when I was alone (just the dog and me) and I wanted to treat myself.
So, I decided to make some zucchini pancakes but since I didn’t have any zucchini, I thought – why not carrot pancakes? I was asking myself would carrots work and it worked like a charm!
I’ve learned one thing over the years with cooking and that is to keep it simple. If you are out of an ingredient – substitute or leave it out.
Don’t stress about it, rather be creative and inventive and you just might come up with something you like better.
The batter should look very hearty with the carrots and oatmeal noticeable. The batter will be a little thick but you want it loose enough to pour into your pan. Add more non-dairy milk if you find yours too thick.
You could even add some finely chopped walnuts if you want to make it more like a carrot cake.
Be sure to check out these other plant-based breakfast recipes:
Oh, and don’t skip the cinnamon! It adds that dash of freshness the pancakes need. With a bit of maple syrup drizzled over the top you won’t miss that heavy, sugary icing the typical carrot cake is slathered in.
You can actually eat this recipe guilt free!
This is a really good weekend recipe, when the whole family is around and wanting something yummy and filling.
These pancakes are a crowd pleaser and the best part, your family can treat themselves to whatever topping they like. Maybe one person wants syrup or someone else wants fruit and maybe you’ll like them plain. Whatever the case may be, you’ll thank me for this recipe later.