These Apple Carrot Pancakes are one of my go-to breakfasts to make my family + they are always an easy win. Made with a handful of feel-good ingredients, these oatmeal-based pancakes can be mixed entirely in your blender, have this lovely fluffy texture + basically melt in your mouth. Perfect for making on weekend morning + to add to your meal prep lineup, since they reheat beautifully!

A stack of carrot pancakes topped with whipped cream, grated carrot and nuts. A bite has been cut out of the stack, showing the inside texture of these pancakes and there is a form sitting on the plate next to the stack.

Like most people, I pretty much always have a big of carrots chilling in my fridge.

And it makes sense. Fresh carrots are an affordable vegetable that is available year round most places and a big ‘ol bag of them seems to last a lifetime in the fridge. Go check. I bet you have a sack of carrots hanging out in your crisper too.

But, because of our constant access to carrots, we also tend to get a bit carrot-sticked-out over in the TNN house. So, to help use up those beautiful orange root vegetables and to continue getting veggies in at every meal (#veggieloadedapproach), I have started veggie-loading with grated carrot in all sorts of places….including these delicious and easy healthy apple carrot pancakes.

If you love baked good with carrot-cake vibes, try my Carrot Oatmeal Muffins next. Another reader + family favorite that always makes mornings a bit tastier and veggie-loaded.

The combination of carrots and apple in a recipe is classic. They just compliment the flavor of one another and with the addition of a little cinnamon, these pancakes just taste like fall. The natural sweetness of both carrot and apple brings a lovely flavor to these pancakes without having to add too much added sweetened (only 1/3 cup of maple syrup in the whole batch!). And an added bonus that makes these lovely pancakes a even more enticing is that you can mix them entirely in your high-speed blender (and if you don’t have one, no worries. I walk you through how to successful make them without in the recipe).

The ingredients for carrot pancakes on a white marble table before being mixed together.

How to make these pancakes

A hand grating a carrot over a wooden cutting board. There is an apple on the cutting board too.
Grated your carrot….
A grater, half an apple, and a pile of grated apple on a wooden cutting board.
…and your apple. This step helps the fruit + veg break down easier in your blender and gives these pancakes a smoothier texture.
Grated carrots, apple, eggs, milk, and other wet ingredients for carrot pancakes in a blender before being pureed.
Combine eggs, milk, honey/maple syrup, oil, vanilla, grated carrot, and grated apple in a high-speed blender.
Carrots and apple blended with the wet ingredients for carrot pancakes in a blender. There is a dish with spices and some eggs shells next to the blender.
Blend until smooth and the apple and carrots are completely pureed.
Rolled oats, cinnamon, baking powder, and salt in a blender on top of blended wet ingredients for carrot pancakes.
Add oats, baking powder, cinnamon, and salt to the blender with the pureed wet ingredients.
Batter for carrot pancakes in a blender.
Blend again until you have a smooth batter + the oats are completely broken down.
3 Carrot pancakes in a cast iron skillet with a hand using a spatula to flip them. There is a plate with cooked pancakes in the corner.
Heat a skillet over medium heat and add a little extra oil or some butter. Once the oil is hot, portion the batter out into pancakes. Cook for about 2-3 minutes per side.

Recipe testing notes from Taesha

Topping ideas for healthy apple carrot pancakes

We love to jazz up pancakes with all sorts of toppings! Here are some of our favorites!

  • nut butter ( or sunflower seed butter for a nut-free option)
  • honey
  • maple syrup
  • homemade whipped cream (we love this because we can control how much sugar we add and it makes the pancakes feel like dessert! Plus you can make it ahead of time and store it in the fridge for days)
  • whipped coconut cream (a dairy-free alternative to whipped cream)
  • chia jam . We love drizzle this warm over our pancakes but cold is good too!
A stack of carrot pancakes on a plate with whipped cream, nuts and grated carrots. There is a fork on the plate and blurred ingredients in the background.

Tip for making healthy apple carrot pancakes

  • Make them small. I find these cook up and flip better when made a bit on the smaller side.
  • No high-speed blender? Blend in stages to prevent over-taxing your blender and so that you have a smooth batter. Blend the oats alone first until they have a flour-like texture. Then add the wet ingredients. Blend again. Then the dry. Lastly, the grated carrots and chopped apples. Blend until everything is smooth and then cook as normal.

Suggested adaptions for making healthy apple carrot pancakes

  • Make them egg free! Replace the eggs in this recipe with 3 “flax eggs”.
  • Make them Paleo. Replace the oats in this recipe with 1 1/2 cups almond meal. Since almond meal is moister than oats, I also suggest removing an egg from the recipe to prevent them from being too wet.
  • Up the sweetener. Since pancakes usually get topped with something sweet, I like to keep my pancakes mildly sweet. However, if you need or want your’s a bit sweeter, up the honey or maple syrup to 1/3 cup in your batter!

Other healthy veggie-loaded breakfast recipes you are going to love…

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3 plates with carrot pancakes on them. Each stack of pancakes is topped with maple syrup, whipped cream, grated carrots, and nuts. There are forks on each of the plates and a pitcher of maple syrup and a bowl of whipped cream on the edge of the image.
5 from 44 votes

Healthy Oatmeal Blender Carrot Pancakes

Yield: 7 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
These Apple Carrot Pancakes are one of my go-to breakfasts to make my family + they are always an easy win. Made with a handful of feel-good ingredients, these oatmeal-based pancakes can be mixed entirely in your blender, have this lovely fluffy texture + basically melt in your mouth.

Ingredients
 

  • 3 eggs
  • ¼ cup milk , I used unsweetened almond milk
  • ¼ cup honey or maple syrup
  • 2 Tablespoons avocado oil or melted butter, or other neutral tasting oil + extra for cooking
  • ½ Tablespoon vanilla extract
  • 1 cup grated carrot, about 1 large carrot. I grate to help it break down easier in the blender
  • 1 cup grated apple, about 1 large apple. I grate to help the apple break down easier in the blender.
  • 2 cups rolled oats, use gluten free if needed
  • 2 teaspoons baking powder
  • ½ Tablespoon ground cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Combine eggs, milk, honey/maple syrup, oil, vanilla, grated carrots, and grated apple into a high-speed blender. Blend until smooth and apple and carrots are completely pureed.
  • Add oats, baking powder, cinnamon, and salt to the blender with the pureed wet ingredients and blend again until you have a smooth batter + the oats are completely broken down.
    NOTE: If you don't have a high-speed blender, blend the batter in stages to prevent over-taxing your blender. Blend the oats alone first until they have a flour-like texture. Empty dry ingredients into a medium bowl and then add the wet ingredients + carrots + apple to the now empty blender. Blend again. Combine the blended wet + dry ingredients in a bowl and mix into the batter. Then continue with the recipe.
  • Heat a skillet over medium heat and add a little extra oil or butter. Once the oil is warm, portion the batter out into pancakes using a 1/4 cup measuring cup.
  • Cook for about 3 minutes per side or until you see bubbles start to form on the surface and the edges are set. Add a little more oil as needed to keep the pancakes from sticking.
  • Enjoy warm, topped with favorite pancakes topping
  • Allow leftovers to cool completely and store in air-tight container in fridge for up to 5 days.
Serving: 2pancakes, Calories: 213kcal, Carbohydrates: 31g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 250mg, Potassium: 210mg, Fiber: 4g, Sugar: 14g, Vitamin A: 3177IU, Vitamin C: 2mg, Calcium: 114mg, Iron: 2mg