Carrot Oat Pancakes

I made these for the first time when my son was 6 years old. He 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
  • 1 cup rolled oats
  • 1 large carrot, roughly chopped
  • 2 eggs
  • 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 (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.


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.

Rating: 5 out of 5.

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