Soft, moist, sweet, and hearty, these carrot cake pancakes beat the hell out of any carrot cake I have ever had. Made with quinoa, oats, and carrots, these pancakes are a powerhouse. Packed with all the nutrients you want to start your day with, these pancakes are not only delicious, but also good for you. The perfect balance of protein (quinoa), healthy grains (oatmeal) with a hefty dose of vegetable power (carrots) for complete meal you could even have for dinner, if you ever did that kind of thing. —Tasty Plan
2-3 (about 7 3" diameter pancakes)
oatmeal flour, made by processing 1/2 cup GF old fashioned oats
GF old fashioned oats
fresh grated nutmeg
almond or coconut milk
fresh grated carrots (from about 2 medium carrots)
In a large bowl place oatmeal flour, quinoa flour, oats, salt, spices and sugar. Stir until evenly distributed.
In a separate bowl whisk together egg, 1 tablespoon of the coconut oil, milk, and vanilla.
Add wet ingredients to dry. Add finely grated carrots, and combine ingredients until just well incorporated. Do not over mix.
Preheat oven to 200 degrees Fahrenheit. Place a baking sheet in oven where you will keep pancakes warm as you cook batter.
To make pancakes, start by placing a large skillet over medium heat. Add 1/2 tablespoon of coconut oil. Scoop about ¼ cup worth of batter per pancakes onto warm skillet. Cook, flipping once, until both sides are golden, it usually takes about 3 minutes per each side. (Unlike traditional pancakes, these don’t bubble as much to indicate they are halfway done. Since the batter is thick, test for doneness after three minutes. If golden brown, turn, then cook flip side.)
When first batch of pancakes is ready transfer onto baking sheet to keep warm. Add another half tablespoon of the coconut oil and cook. Repeat until all the batter has be cooked.
Serve warm with a generous drizzle of good quality maple syrup.