Carrot Cake Oatmeal Pancakes

3 small pancakes = 1 starch

Recipe makes 6 small pancakes

Carrots are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium.


1 1/2 cups old-fashioned oats or buckwheat pancake mix

1 cup milk (dairy or non-dairy)

1 egg, beaten

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

1 tsp vanilla

oil spray

1/2 cup grated carrots


Sugar Maple Syrup

Chopped pistachios or your preference of nuts- optional

Extra grated carrots tossed in cinnamon-optional

Low fat plain or unsweetened vanilla yogurt -optional


Combine the oats, milk, and egg; let sit for 10 minutes. Stir in baking powder, spices and vanilla. Heat a griddle or skillet over medium heat. Spray with oil. For each pancake, drop and spread a scant 1/4 cup batter into a 4-inch round. Sprinkle evenly with about 1 1/2 Tbsp. grated carrot.

Cook the pancakes, three at a time, until small bubbles form and pop on the top. Flip, and cook 1 to 2 minutes more until golden brown on the other side.

Time to top! Add yogurt between your pancakes for a cream like topping.

Don’t forget to serve a protein with your starches! Eggs make a great pair.

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Tanya HW

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