Carrot-Raisin Oatmeal Pancake (Vegan & Gluten Free)

Carrot-Raisin-Oat Pancakes


My 2 year old is (quite unsurprisingly) fond of pancakes.  The problem, is that pancakes tend to be full of processed wheat, refined sugar, and not much else.  I decided that I wanted to give these a nutritional twist; with whole grains from the oatmeal, fresh veggies from the carrot, and unsweetened raisins.  It only contains a tiny bit of coconut sugar for sweetness, and even that you could probably omit.

These pancakes contain absolutely no flour (except for the oat flour that you make yourself from oatmeal).  If you choose to use gluten free oats, you could make this recipe completely gluten free!

Chia seed replaces the egg as the binder and soy milk replaces the dairy, making these completely vegan, as well.

Serves: 6


  • 1 cup soy milk
  • 1 TBSP apple cider vinegar
  • 1 TBSP ground chia seed
  • 3 TBSP warm water
  • 1 1/2 cup old fashioned oats
  • 1/2 TBSP coconut sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • a little canola oil for frying


  1. In a small mixing bowl, pour the soy milk and apple cider vinegar.  Mix well.  Set Aside.
  2. In a small bowl combine the chia seed with warm water.  Mix well.  Set aside.
  3. Place your oats in the food processor turn on for a couple of minutes until your oats are a flour consistency.  I had to process my oats in two batches because I have a small food processor.  Do whatever works for you.
  4. In a large mixing bowl, combine the oats, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. In the medium mixing bowl (where you already have the soy milk mixture) whisk in the chia mixture, and vanilla extract.
  6. Pour the wet ingredients on top of the dry ingredients and combine thoroughly.
  7. Mix in the raisins and shredded carrot.
  8. Warm up your oil in a frying pan on medium low heat.  Pour 1/3 cup batter onto the pan, and smooth out with your spoon a little.  
  9. Brown on both sides (about 2-3 minutes) and serve with your favorite pancake toppings: fruit, maple syrup, etc.  Enjoy!

More Breakfast Recipes:


Popular posts from this blog

Chickpea-Vegetable Quinoa (Vegan & Gluten Free)

Black Bean-Sweet Potato Burrito

Veggie Scrap Broth