I can’t believe it, but this week we have our last OB appointment before moving to WEEKLY appointments. We are so excited for baby girl to come and to be honest, I think everything is pretty much ready to go…bags are packed, car seat is in the car, clothes are washed, nursery is organized, there are a few meals in the freezer…now, we are just relaxing and enjoying the extra cuddle time with the pups while we have it.

Now for the recipe…Whole Grain Carrot Cake Pancakes!

I love the flavor of carrot cake. The sweetness of the carrot paired with cream cheese icing and nutty/crunchy walnuts is just a huge match made in heaven. I knew I wanted to create something with those yummy flavors, so I polled the audience on Instagram and pancakes was the winner by a long shot!

Whole Grain Carrot Cake Pancakes Tips

• I made this recipe a single batch, because there are some mornings when I would love to have a tasty pancake but I don’t want to make an entire batch. Problem solved! I’ve also got a single batch Pumpkin Pancake recipe too.
• These pancakes are made with oat flour (or ground oats), so if you are gluten intolerant or have celiac disease make sure to use gluten free oats.
• Clean up is pretty easy with this recipe, just make them in a small blender or food processor and that’s pretty much all you have to clean!
• Cream cheese is low FODMAP in a serving of 2 tablespoons, but if you prefer to keep this recipe dairy free you can absolutely use a plant-based alternative.

I hope you love these Carrot Cake Pancakes!!!

Whole Grain Carrot Cake Pancakes

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• Author: Tara Deal Rochford
• Total Time: 22 minutes
• Yield: 1 serving 1x

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Description

Whole Grain Carrot Cake Pancakes are a nutritious twist on two favorites pancakes and carrot cake! Gluten free, vegetarian and low FODMAP.

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Ingredients

Scale 1x2x3x

For the pancakes:

¼ cup oats, blended into flour* (gluten free if necessary)

½ teaspoon cinnamon

⅛ teaspoon nutmeg

¼ teaspoon baking powder

⅛ teaspoon ground ginger

1 tablespoons chopped walnuts

Pinch salt

¼ cup milk of choice 

¼ cup shredded carrot, about 1 carrot

1 egg

1 teaspoon maple syrup

½ teaspoon vanilla extract

¼ teaspoon apple cider vinegar

Cream Cheese topping:

2 tablespoons cream cheese**

1 teaspoon maple syrup

1 tablespoon milk of choice (more or less depending on desired consistency)

Splash vanilla extract

Dash ground cinnamon

Dash nutmeg

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Instructions

Preheat small skillet over medium-high heat.

In a small blender or food processor, blend the oats until they are ground into a flour-like texture* Then, add the spices, baking powder, and salt.

Next, add the milk, shredded carrot, egg, maple syrup, vanilla, and apple cider vinegar to the dry mixture in the blender or food processor and pulse until combined. Add the walnuts and pulse until mixed in.

The skillet will be hot enough when you sprinkle a little water over it and it sizzles. Spritz the pan with your favorite non-stick cooking spray. 

Pour about ⅓ of the batter on the hot skillet and allow to cook for about 2 minutes or until the top is bubbly and starts to dry out.

Flip and cook the second side for about 1 minute.

Repeat until all batter is gone – will make about 2-3 pancakes.

To make the Cream Cheese Topping-Whisk the cream cheese in a small bowl until it is soft and easy to work with. If your cream cheese is not warm/soft enough, you can put it in the microwave for a few seconds at a time to soften it up. Mix the maple syrup, milk, and vanilla into the cream cheese until smooth. Feel free to adjust the amount of milk to your desired consistency and adjust the maple syrup to match your preferred sweetness.

Notes

**Cream cheese is low FODMAP in a serving of 2 tablespoons

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: breakfast
• Method: stove top
• Cuisine: american

Nutrition

• Serving Size: 1 recipe
• Calories: 303.3
• Sugar: 11.7 g
• Sodium: 393.8 mg
• Fat: 13.7 g
• Saturated Fat: 2.9 g
• Carbohydrates: 30.8 g
• Fiber: 4.4 g
• Protein: 14 g