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Ingredients
Scale
- 2 cups old fashioned oats
- 3/4 cup milk
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 cup shredded carrots
- 4 oz cream cheese, at room temperature
- 3 tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
- Butter or oil
- Maple cream cheese glaze
- Butter
- Maple syrup
- Chopped toasted pecans
Instructions
- Blend the batter: Place the oats, milk, applesauce, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend until smooth, about 30–60 seconds.
- Add the carrots: Stir in the shredded carrots and let the batter rest for 5 minutes to thicken.
- Heat the griddle or pan: While the batter rests, heat a griddle or large skillet over medium heat and grease with butter or oil.
- Cook: Pour about ⅓ cup of batter onto the griddle or skillet for each pancake. Cook until small bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown and cooked through. Repeat with remaining batter.
- Make the maple cream cheese glaze: In a small bowl, combine the cream cheese, maple syrup, and vanilla. Stir until combined and whisk until smooth.
- Serve: Serve the pancakes warm with desired toppings: maple cream cheese glaze, butter and maple syrup, and/or chopped toasted pecans.
Notes
Letting the batter rest helps achieve fluffy pancakes.
For a dairy-free option, substitute with plant-based milk and cream cheese alternatives.
Ensure not to overcrowd the pan while cooking the pancakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg