Oatmeal Carrot Cake Pancakes

Oatmeal Carrot Cake Pancakes

I love carrot cake and thought how brilliant to combine these same warm spices and grated carrots to pancakes and knew our cinnamon vanilla caramel sauce would make the perfect syrup! And of course to make them even more like a traditional slice of carrot cake, I added a dollop of lightly sweetened cream cheese whip cream on top with some chopped pecans. Another bonus is that these pancakes are completely gluten free! The ground oat flour makes them a little more dense and I felt they stayed with me longer than a traditional pancake.


For the Pancakes:

  • 3 c old-fashioned oats
  • 2 c milk (or non-dairy substitute)
  • 2 eggs
  • 3 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1 c grated carrots (plus 2 Tbsp for garnish)

For the Cream Cheese Whip Cream:

  • 3 oz cream cheese, softened
  • 2/3 c heavy whip cream
  • 2 Tbsp sugar
  • 1 tsp vanilla

For the Garnish:


For the Pancakes:

  1. Place the oatmeal in a blender or food processor and grind until it resembles a fine flour. (Or you can use 2 1/2 c of pre-ground oat flour).Crack the eggs into a medium bowl, add the milk and whisk to combine.
  2. Add the oat flour and mix to combine well. Let sit for 10 minutes.
  3. Stir in the spices, vanilla and grated carrots.
  4. On a preheated nonstick or greased skillet, drop a 1/4 c scoop of batter and spread into a 4 inch circle. Cook until small bubbles form and then flip and continue to cook for a couple minutes more. Remove from skillet.

For the Cream Cheese Whip Cream:

  1. In the bowl of a stand mixer or medium bowl with hand mixer, beat the cream cheese and heavy cream together until combined and smooth.
  2. Add the sugar and vanilla and continue to beat until fluffy.


  1. Place a pancake on a plate and add a drizzle of cinnamon vanilla caramel sauce. Continue this process as you stack your desired quantity on your plate.
  2. Add a dollop of cream cheese whip cream and some chopped pecans.

Makes 18 - 4" pancakes

Watch Video Tutorial: https://youtu.be/AbU-dYxzlEk

Recipe adapted from Marisa Moore