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 by placing oats, milk, applesauce, eggs, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt in a blender. Blend until smooth, about 30–60 seconds.
- Stir in shredded carrots and let the batter rest for 5 minutes to thicken.
- Heat a griddle or large skillet over medium heat. Grease with butter or oil.
- Pour about ⅓ cup of the batter onto the griddle for each pancake. Cook until small bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown.
- To make the maple cream cheese glaze, combine cream cheese, maple syrup, and vanilla in a small bowl. Mix with a spatula, then whisk until smooth.
- Serve the pancakes warm with toppings like maple cream cheese glaze, butter and maple syrup, and/or chopped toasted pecans.
Last Step:
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Allow the batter to rest to achieve fluffy pancakes.
Top with additional maple syrup for extra sweetness.
Store leftover pancakes in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg