Fluffy Whole Grain Carrot Pancakes

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I have a new mission, and it’s to make up for all the lost time I have spent not putting carrots in my pancakes. In hindsight, it seems so obvious. Carrot cake is such a classic; why would carrot pancakes not be equally as beloved? Who makes these rules?

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But don’t worry guys, this is a story with a happy ending. On Saturday morning, I found myself wanting pancakes other than my usual banana or blueberry, and the thought finally occurred to me. So I got to work, thinking I might need a few tries to get the result I wanted.

But I guess this recipe was just meant to be because it was love at first batch.

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These hot cakes are wholesome, fluffy and slightly sweet. The carrot and coconut make for a lovely texture but then they just sort of melt in your mouth.

P.s. I may or may not be speaking from experience when I assure you that adding a few dark chocolate chips makes ’em something ELSE.

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Recipe
(makes 10 medium pancakes)

  • 1 cup milk (I used skim)
  • 1 Tbsp vinegar
  • 3/4 cup old fashioned oats
  • 1/2 cup whole wheat flour
  • 1/4 cup dried coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp brown sugar
  • heaping 1/2 tsp cinnamon
  • 1/2 cup finely shredded carrot, packed*
  • 1 Tbsp oil (I used Canola; melted coconut works too)
  • 1 egg, slightly beaten
  • Optional Add-ins: Chocolate Chips, chopped dates, raisins
  1.  Stir together milk and vinegar in a large bowl. Stir in the oatmeal and then let sit as you do the rest.
  2. Whisk together dry ingredients (flour, coconut, baking powder, baking soda, salt, brown sugar and cinnamon).
  3. Add dry ingredients, carrot, oil and egg to milk/oatmeal mixture and stir gently.
  4. Let batter sit for couple minutes as you pre-heat a skillet* (oiled if necessary) over medium-heat.
  5. Pour batter onto skillet and cook until bubbles start appearing and edges appear golden.
    (*They’ll be a bit hard to flip if they’re not cooked enough so try to be patient! )
  6. Flip and let cook on underside for a couple of minutes.
  7. Serve with your favourite toppings!

Notes
* It takes 1 really big carrot or a few smaller ones to yield 1/2 cup shredded
* I always get the best results with pancakes when I make sure my skillet is really nice and hot before starting!

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I hope you enjoy them as much as my family and I did.

And I want to know… are you a pancake person? And if so, what’s your favourite flavour?! 

19 thoughts on “Fluffy Whole Grain Carrot Pancakes

  1. I looooove fluffy pancakes! Many of the recipes I use just don’t cut it for fluffiness. I make banana pancakes often and I also like coconut flour pancakes.
    These babies are definitely weekend pancakes!

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  2. Mmm! Carrot pancakes. I love this idea. I love carrots, cake and carrot cake, so why not!?
    I’m totally a pancake person and my favorite flavor is blueberry if I’m making them. There is this yummy cafe that has a weekly themed pancake and one that I just die for is surprisingly lemon poppyseed. It’s so fresh and bright, then covered in a lemon frosted glaze. It’s dessert for breakfast!
    Happy Monday lady!

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  3. You know that I love my pancakes! These look amazing! I don’t think I’ve ever made carrot cake pancakes before, but now I will!
    We love all different kinds of pancakes: banana, chocolate, apple cinnamon, pumpkin, blueberry, etc.
    Thanks for sharing!

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  4. Yum, yum, yum x100!
    I had carrot cake oatmeal the other day with mashed banana, cinnamon, coconut milk, and flax + chia seeds and it was divine – your recipe reminded me of that yummy bowl! But pancakes would be even BETTER and closer to the real thing!
    I would enjoy a massive plate of these with some Greek yogurt “frosting”, maple syrup, and chopped pecans on top. Holy yum. Bookmarked this recipe for when I get home so I have access to something that I can use to shred carrots :)

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      • YES! When I lived at home I totally took having a blender, a big skillet, a bunch of mixing bowls, food processor, and KitchenAid for granted. Now I’m so grateful for having all of those gadgets at home!

        Carrot cake oatmeal is one of my favourites! Topped with a little almond or peanut butter and it is heaven! I like using mashed banana instead of maple syrup or sugar :) Have you tried that?

        Perfect! Were they big pancakes or just medium-sized ones? I am eyeing your blueberry buttermilk pancakes as well… ;)

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  5. Pingback: What I Ate Wednesday: Back To It | Jack's Balancing Act

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