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!

stack of pancakes with whipped cream

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.

a blender full of pancake batter

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!

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

a stack of pancakes topped with whipped cream

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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a stack of pancakes topped with whipped cream
stack of pancakes
5 from 43 votes

Healthy Carrot Apple Pancakes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
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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Ingredients
 

  • 1 cup grated carrot
  • 1 cup grated apple
  • ½ Tablespoon vanilla extract
  • 2 Tablespoons avocado oil, or other neautral tasting oil
  • 2 cups rolled oats, (I used gluten free)
  • 2 teaspoons baking powder
  • ½ Tablespoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup milk of choice, I used unsweetened almond milk
  • 3 eggs
  • ¼ 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. 
Serving: 4pancakes, Calories: 367kcal, Carbohydrates: 54g, Protein: 10g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 123mg, Sodium: 450mg, Potassium: 346mg, Fiber: 6g, Sugar: 23g, Vitamin A: 5544IU, Vitamin C: 3mg, Calcium: 200mg, Iron: 3mg