Healthy Apple Carrot Pancakes are made with only a few ingredients and are a wonderful way to start your day. Mixed entirely in your blender, breakfast has never been easier or more delicious!
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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.
The combination of carrots and apple in a recipe is classic. They just compliment 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 overload them with sweetener…which makes them a beautiful addition to the breakfast menu!
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!
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 breakfast recipes you are going to love…
- Breakfast Pumpkin Soufflé
- Superhero Waffles
- Flourless Chocolate Waffles (with greens!)
- Oatmeal Green Smoothie Muffins
- Sweet Potato Peanut Butter Muffins
- Instant Pot Morning Glory Oatmeal
Healthy Carrot Apple Pancakes
Ingredients
- 1 cup grated carrot
- 1 cup grated apple
- 1/2 tbsp vanilla extract
- 1/4 cup coconut oil
- 2 cups rolled oats (I used gluten free)
- 2 tsp baking powder
- 1/2 tbsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup milk of choice I used unsweetened almond milk
- 3 eggs
- 1/4 cup honey or maple syrup
Instructions
- Combine all ingredients into a high-speed blender. If you don't have a high-speed blender, see above tips for blending suggestions.
- Blend until smooth, being sure to scrape down the sides occasionally to ensure all ingredients is incorporated.
- Heat a skillet over medium heat and add a little oil. Once the oil is warm, portion the batter out into pancakes.
- Cook for about 2-3 minutes per side.
- Enjoy warm, topped with favorite topping (see above for suggestions)
- Allow leftovers to cool completely and store in air-tight container in fridge for up to 5 days.
Notes
- if making for a child under age 1, do not use honey.
Cool recipe, once again 🙂
Do you think I could skip the maple syrup or honey ? I’m currently in a diet to take care of my Candida albicans and I can’t have sugar…
Have a nice day ! And thanks again for helping my daughter like spinach and zucchini in recipes 💕
You totally could! Just know these will probably not be terribly sweet!
Hi there! The nutritional information that you provided, is for what portion size? Thank you!
The recipe makes about 16 pancakes. The nutritional info is per pancake
These look great! Do you think i could use applesauce instead?
Probably, though I’d reduce it to 1/2 cup
You’ve done it once again! The family ate them all. So much for the double batch I made in hopes of leftovers for tomorrow 🤦♥️
This recipe was AMAZING, delicious and so simple to make! My 1.5 year old ate them up! Thank you!
🤩🤩🤩🤩
Perfect for apple season now! Do you peel the apple before grating it? I like to keep the peel whenever possible for the nutrition but wouldn’t want the texture to mess up the pancakes.
I personally keep it on, but it is totally a personal preference!
Do you think these can be frozen after cooking?
Oh totally!
can these be freezed?
yes!
I’m going to make these this week! They look amazing! On a side note about the recipe part of your blog, what do you use to figure nutritional info and post the recipe itself? I’m thinking about starting a food blog on the near future and am curious how the recipe part of the past works.
I use WP Recipe and it has a nutritional info calculator!
Awesome thanks!