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You are here: Home / Recipes / Breakfast / Carrot Cake Oatmeal Pancakes

Carrot Cake Oatmeal Pancakes

Published: Feb 29, 2020 · Modified: Jul 27, 2022 by Marisa Moore·

5.0K shares
stack of carrot cake oatmeal

These gluten-free carrot cake pancakes are made only with whole grain oats and no regular flour for a hearty and delicious breakfast.

stack of carrot cake oatmeal pancakes

Bursting with the warm spices of carrot cake, these oat flour pancakes are almost like having dessert for breakfast.

To make this recipe, you can use my buttermilk oatmeal pancake recipe and add lots of spices and carrots to make them a little more special. These carrot cake pancakes are perfect for Easter brunch or any day of the week.

They cook up quickly and make for a fun and different breakfast option the whole family and guests will enjoy. For a more indulgent and typical brunch option, I love making this sheet pan french toast made with brown sugar and vanilla. It’s perfect for feeding a crowd – no standing over the stove.

stack of carrot cake oatmeal

Ingredients

Oat flour pancakes are super easy to make. You can buy oat flour but I recommend making your own. Here’s what you’ll need:

Old Fashioned Oats (or oat flour)
Your favorite milk
Egg
Vanilla extract
Baking Powder
Cinnamon, Nutmeg, Ginger
Fresh carrots

Make oat flour from regular oats

Ground oats in a blender

To make your own oat flour, you just need some old fashioned oats, a blender and a few seconds. Take care to only blend the oats for a few seconds. If you blend it too fine or leave it too coarse, the pancakes will not be light and fluffy.

For this recipe as written, I took 1 ½ cups of whole, old fashioned oats and put them into the blender to make my own oat flour.

soaking oat flour with liquid in a bowl with a spoon
oat flour pancake batter in a bowl

Tips for the best results

  • Blend the oats for a few seconds to get a light, flour-like texture. Don’t grind the oat flour too much. When making your own oat flour, it’s easy to make the flour too fine or to take it so far that it becomes gummy. 
  • Let the mixture sit to thicken for at least 10 minutes. This will produce the big fluffy pancakes in the photos.
  • Use your favorite milk. To keep this recipe dairy-free, use plain almond or cashew milk but you can use regular milk too. 
  • Grate the carrots fresh and small. Using a bag of shredded carrots would be a mistake. They are drier and often quite hard. Freshly grated carrots will add some moisture and a subtle carrot flavor not crunch.
Stack of carrot cake pancakes

The sugar is optional but does add more flavor and (obvious) sweetness to the pancakes. If you prefer pancakes that are sweet on their own, go for it!

Once you’ve tried this recipe, use up your traditional oats with one of the recipes below. These are all easy ways to remix that bowl of morning oatmeal!

Healthy oatmeal recipes

Apple Cinnamon Muffins

Blackberry Oat Muffins

Peach and Pecan Baked Oatmeal

Gingerbread Oat Pancakes

stack of carrot cake oatmeal
Print Recipe
4.50 from 6 votes

Carrot Cake Oat Flour Pancakes

These gluten-free pancakes are made only with whole grain oats for a hearty and delicious breakfast.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Keyword: oat flour recipes, oatmeal pancakes
Servings: 2 (3- 4 inch pancakes)
Calories: 337.7kcal
Author: Marisa Moore

Ingredients

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

Instructions

  • 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!

Notes

Tips for the best oat flour pancakes:
  • Blend the oats for a few seconds to get a light, flour-like texture. Don’t grind the oat flour too much. When making your own oat flour, it’s easy to make the flour too fine or to take it so far that it becomes gummy. 
 
  • Let the mixture sit to thicken for at least 10 minutes. This will produce the big fluffy pancakes in the photos.
 
  • Use your favorite milk. To keep this recipe dairy-free, use plain almond or cashew milk but you can use regular milk too. 
 
  • Grate the carrots fresh and small. Using a bag of shredded carrots would be a mistake. They are drier and won’t work as well.

Nutrition

Calories: 337.7kcal | Carbohydrates: 47.81g | Protein: 14.62g | Fat: 10.03g | Saturated Fat: 3.64g | Cholesterol: 95.04mg | Sodium: 161.81mg | Potassium: 513.27mg | Fiber: 6.27g | Sugar: 6.54g | Vitamin A: 316.8IU | Calcium: 225.23mg | Iron: 2.96mg
5.0K shares

Filed Under: Blog, Breakfast, Recipes

Reader Interactions

Comments

  1. Danielle

    June 21, 2020 at 4:32 pm

    5 stars
    I made this recipe this morning for Father’s Day as my man is a sucka for carrot cake ANYTHING! This recipe did not disappoint. It was delicious! Thank you for all the F.Y.I instructions!

    Reply
    • Marisa

      June 21, 2020 at 5:10 pm

      So glad you got to try them! Such a great idea for Father’s Day breakfast!

      Reply
  2. Malen

    January 11, 2021 at 12:08 am

    5 stars
    Hi I just want to ask–I am a diabetic is this recipe just ok?

    Reply
    • Marisa

      January 12, 2021 at 9:17 am

      Hi! I recommended checking with your healthcare provider for any diabetes diet-related questions and advice.

      Reply
  3. Trish

    February 21, 2021 at 1:22 pm

    Great recipe! I’d like to subscribe to your newsletter!

    Reply
  4. hazel wagner

    April 08, 2021 at 7:30 am

    5 stars
    Perfect recipe. Absolutely delicious!

    Reply
  5. Beverly

    April 11, 2021 at 11:05 am

    2 stars
    Really not great – not the flavor nor the texture. Sprinkled on top, the shredded (fresh, by hand) carrots did not incorporate. Better just mixed into the batter. But there is no sweetener at all. I prefer very lightly sweet pancakes that I do not need to top with syrup.

    Reply
    • Marisa

      April 16, 2021 at 5:35 pm

      Thanks for sharing your experience. The recipe works fine with a little sugar added to batter if you’d like.

      Reply
  6. Bernetta L Hill

    April 16, 2021 at 4:03 pm

    Question. Can I use steel cut oats in this recipe, as it is the only oatmeal I eat?

    Reply
    • Marisa

      April 16, 2021 at 5:34 pm

      Hi Bernetta,
      I have not tested that so I can’t say whether it would work. If you do try it, you’ll need to adjust the oat amount since there’s twice the amount of steel cut oats per cup than traditional/old-fashioned. Let me know if you try it!

      Reply
  7. Ann roberts

    October 10, 2021 at 10:32 am

    These were not good. I threw the recipe away

    Reply
    • Marisa

      October 10, 2021 at 10:48 am

      Thanks for your comment. Sorry to hear you didn’t like the pancakes. Feel free to share more details about what didn’t work for you.

      Reply
  8. Katie

    October 15, 2021 at 10:17 pm

    Have you tried letting this sit overnight in the fridge, adding the baking powder the morning of? Just curious if anyone has tried it?

    Reply
  9. Tiffany

    March 10, 2022 at 5:52 am

    5 stars
    Absolutely looooved these, served them with honey! Will definitely be making them again soon, maybe even double the batch size for the whole family.

    Reply
    • Marisa

      March 11, 2022 at 8:17 am

      So happy to hear that Tiffany! Love the honey idea too!

      Reply
  10. Ali M

    July 26, 2022 at 2:01 pm

    Is it 1 1/2 cup of oats ground into oat flour or 1 1/2 cup of oat flour (from 2 cups of oats)?

    Reply
    • Marisa

      July 27, 2022 at 3:09 pm

      Hi! It’s 1 1/2 cups of old fashioned/traditional oats. Thanks for the question.

      Reply
  11. Benitta

    December 17, 2022 at 9:27 am

    5 stars
    I made these pancakes for my 14 month old daughter and she loved them! I just made half the recipe and omitted the sugar. Great way to sneak veggies in her diet 🙂

    Reply

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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