Oatmeal Carrot Pancakes

Wholesome, nutritious, and delicious. My son was 6 years old the first time I made this and asked why we were having dessert for breakfast.

Oatmeal Carrot Pancakes

By Janine Serves: 8 (4 inch) pancakes

Wholesome, nutritious, and delicious pancakes. My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast.


  • 1 cup buttermilk (or plain yogurt thinned out with milk)
  • 1 cup rolled oats
  • 1 large carrot, roughly chopped
  • 2 eggs (to make egg-free see Notes)
  • 2 teaspoons vanilla extract
  • 1/4 cup all-purpose flour
  • 2 tablespoons flax meal
  • 1 tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • Semi-sweet chocolate chips, optional



Add 1/2 cup buttermilk and the rest of the ingredients to a blender and mix well. Add the rest of the buttermilk once the mixture is well blended. I find if I add all the liquid at once, the carrot bounces around and doesn't completely puree.


Allow batter to sit and thicken for about 5 minutes. If you want to use immediately cut back a little on the buttermilk and add more as it sits and thickens.


Heat a pan or griddle over medium-low heat. Cut one tablespoon of butter into 4 pieces.


Melt 1/4 tablespoon butter into a nonstick or cast iron griddle. Pour 1/4 cup batter for each pancake. Cook until the pancake starts to set around the edges, and is golden brown on the bottom. Adjust the temperature if the pancake is cooking too quickly. Cover the pan if the bottom of the pancake is browning before the top has a chance to set up.


Flip the pancake and press in 3-4 chocolate chips. Cook until the underside is golden brown.


Serve immediately with butter and maple syrup.


To make egg-free: Mix the flax meal with 5 tablespoons water and let sit for 5 minutes. Stir into batter.

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