Sweet, fluffy, and loaded with aromatic spices, these Carrot Cake Pancakes are perfect breakfast treat. They are refined sugar-free and made with simple pantry ingredients - easy and incredibly delicious!
Peel and grate carrots and squeeze out excess juice.
Peel and grate ginger root.
Place 1 medium egg, 3/4 cup oat milk, 2 tablespoon coconut oil, 1 tablespoon honey or maple syrup and 1 teaspoon vanilla extract in a blender. Blend for a few seconds just until ingredients combine.
Add in 1 1/3 cup oat flour, 1 1/2 teaspoon cinnamon, 1 teaspoon grated fresh ginger, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes).
Mix in 1/2 cup shredded carrot and 1/4 cup hemp seeds using spatula.
Heat a skillet or pancake pan over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush.
For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned.
Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
Repeat the process with the remaining batter.
Serve pancakes immediately, topped with Maple Cream Cheese drizzle, goji berries and shredded carrots.
For Maple Cream Cheese drizzle
In a small bowl mix all ingredients until well combined.
Makes 6 pancakes that serves 2-3 people.Substitutions You can use quick oats or rolled oats to make oat flour: Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. You can substitute coconut oil with avocado oil. Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers). You can use raw honey or maple syrup. MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk. MAKE IT GLUTEN-FREE: Use certified gluten-free oats. Tips for storing Keep covered in the refrigerator for up to 4 days. As a measure, I used US cup (240ml).The nutritional values are calculated and given without Maple Cream Cheese Drizzle.Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.