My favorite way to start my weekend mornings is with a hearty and delicious breakfast that my whole family can enjoy. These One Blender fluffy Carrot Cake Pancakes are so quick and easy to whip up. They are made with rolled oats, apple sauce and packed with goodies like shredded carrots, walnuts, and raisins.

Yes, you can definitely have cake for breakfast.

Filled with warm spices like cinnamon and nutmeg, these carrot pancakes just scream a nice cozy and lazy Sunday morning. They are fluffy gooey and have the little crunchy surprise goodies in every bite.

I love meal-prepping a big batch of these oatmeal pancakes to store in the freezer.

For a busy weekday morning, I can simply pop them in the toaster or reheat them in the microwave.

Ingredients for Carrot Cake Pancakes

Rolled Oats: A super easy way to use rolled oats is in recipes that traditionally call for flour. When the oats are blended up in this one blender carrot cake pancake recipe, they act as a flour substitute.

Applesauce: This little fun fact you may not know, applesauce can be an alternative to eggs! Eggs are definitely not cheap as of late in the grocery stores, so this is a great swap. Also, if you are allergic or are avoiding eggs in general, this is another easy way to still make all your fave pancake recipes without missing out. You can use unsweetened applesauce in this recipe or sweetened, it is whatever you have access to.

Apple Cider Vinegar: This is so cool, so listen up! The apple cider vinegar (a.k.a ACV) reacts with the baking powder in this recipe creating carbon dioxide, resulting in SUPER fluffy and delicious pancakes! This is such a fun trick and tip!

Spices: This is where the carrot cake flavors SHINE! You can use just cinnamon if that is what you have, but I highly encourage you to use the nutmeg and ginger as well. I love how festive these spices make these carrot cake pancakes and make the entire house smell like a warm hug!

Milk: You can totally use an almond milk, whole milk or oat milk in this recipe. If you want to keep it dairy free use almond or oat for the best result.

Shredded Carrots: Make sure you grate your carrots in this recipe! Don’t finely chop, it won’t be the right consistency. Use a box grater with either of the shred sides, NOT finely shredded. You can also use pre-shredded carrots if that is what you have on hand, it also will save you some time.

Walnuts and Raisins: These mix ins are optional BUT they make this carrot cake pancake recipe so much better! Traditionally carrot cake has raisins and walnuts throughout, so why not keep the good vibes going and add them right into the blender??

How to Make Blender Pancakes

First, prep all your ingredients and make sure you have all of the items you will need.

Place apple sauce, milk, vinegar, oats, and spices into the blender.
Blend until it reaches a smooth consistency
Next, add in the mix ins- carrots, raisins, and walnuts.
Blend until well combined
Using a 1″ cookie scoop, scoop into a heated up frying pan that has butter or oil coated on the bottom
Cook on each side for 2-3 min, or until golden brown.

This is why I love this one blender carrot cake pancake recipe so much! You just add everything in and BLEND.

Finally, remove your carrot cake pancakes from the pan and set them aside and get ready to dress them up with fun toppings!

How To Serve These One Blender Carrot Cake Pancakes

You can serve these One Blender Carrot Cake pancakes up in a couple fun and easy ways! I love using pure maple syrup that has been warmed up to drizzle over my pancakes. You could also serve with a dollop of my Vegan Cashew Cream Cheese Frosting!

I also love sprinting some extra raisins and walnuts on top for added texture and crunch! Dusting some cinnamon on top also looks and taste absolutely divine!

How To Store Your Carrot Cake Pancakes

These pancakes will store well in an airtight container in the fridge for up to 5 days.

They also freeze very well so you can easily double the recipe and meal prep a bunch ahead of time.

They pull apart quite easily from the freezer, so it is unnecessary to wrap all the pancakes separately before freezing.

When you are ready to eat them, you can heat them over stove top, microwave them, or pop it in your toaster.

If you have not tried popping your pancakes in the toaster…

It is a game-changer!

You have a slightly crispy outside and soft and gooey inside. It is my favorite way to enjoy make-ahead pancakes.

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Get the recipe:Carrot Cake Pancakes

Easy carrot cake oatmeal pancakes made in one blender- and sweetened with applesauce! These are the perfect breakfast that you can enjoy all year long!
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Ingredients

  • 1 cup gf rolled oats
  • 1/2 cup shredded carrot
  • 1 tsp vanilla extract
  • 1/2 cup applesauce
  • 2 tbsp apple cider vinegar
  • 1/2 cup milk of choice
  • 1 tsp baking powder
  • 1/4 cup walnuts
  • 1/4 cup raisins

Carrot Cake Spice

  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Instructions 

  • Begin by preparing all ingredients.
  • In a blender, add in the oats, milk, applesauce, vanilla, vinegar, baking powder, and spices. Blend until completely smooth.
  • Next, add in the carrots, walnuts, and raisins. Pulse a couple time to combine. You can also fold in with a spatula.
  • Now, heat up a medium sized skillet, with some oil or butter.
  • Scoop the pancake batter into the pan and cook for 2-3 minutes on each side, or until golden brown.
  • op with butter, whipped cream, greek yogurt, syrup, or whatever you like best, and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang