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Carrot Cake Pancakes

Recipe from Two Peas and Their Pod

Blender Carrot Cake Pancakes made with oats, warm spices, and fresh carrots. Fluffy, wholesome, naturally sweetened, and optionally topped with maple cream cheese glaze, perfect for spring breakfast or brunch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot, carrot cake, oats, pancakes
Servings: 4
Calories: 301kcal

Ingredients

For the pancakes:

  • 2 cups old fashioned oats
  • 3/4 cup milk
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon kosher salt
  • 1 cup shredded carrots

For the maple cream cheese glaze (if using):

  • 4 oz cream cheese, at room temperature
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract

For cooking:

  • Butter or oil

Serving options:

  • Maple cream cheese glaze
  • Butter
  • Maple syrup
  • Chopped toasted pecans

Instructions

  • Blend the batter. Place the oats, milk, applesauce, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend for 30–60 seconds, or until smooth.
  • Add the carrots. Stir in the shredded carrots and let the batter rest for 5 minutes to thicken.
  • Heat the griddle or pan. While the batter is resting, heat a griddle or large skillet over medium heat and grease with butter or oil.
  • Cook. Pour about 1/3 cup of batter onto the griddle or skillet for each pancake. Cook until small bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown and cooked through. Repeat with remaining batter.
  • Make the maple cream cheese glaze. If making the maple cream cheese glaze, combine the cream cheese, maple syrup, and vanilla in a small bowl. Stir with a spatula until combined, then whisk until smooth and ready to drizzle.
  • Serve. Serve the pancakes warm with desired toppings: maple cream cheese glaze, butter and maple syrup, and/or chopped toasted pecans.

Notes

  • Makes: About 8–10 medium pancakes
  • Servings: 4 (2–3 pancakes per person)
  • Keeping warm: Place cooked pancakes in a single layer on a baking sheet and keep in a 200°F oven while finishing the batch
  • Optional toppings: Maple cream cheese glaze, butter, maple syrup, or chopped toasted pecans
  • Tips: Let batter rest 5 minutes after blending for thicker, fluffier pancakes

Nutrition

Calories: 301kcal | Carbohydrates: 46g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 313mg | Potassium: 722mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5930IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 3mg