Okay, so I really super wanted pancakes. I also kinda wanted to make my favorite carrot bars from the Lean Green Bean. But the thing is, I didn’t want to wait for them to bake. Yes, I know. So impatient. So I threw together these pancakes, and they are delicious. They are quite fluffy, and the carrots make them moist. Does it tastes like carrot cake? No! Because, I mean, it isn’t carrot cake. But they are quite good, and super nourishing. I topped mine with a lightly sweetened Greek Yogurt and granola, and it truly brought the yum factor even higher.

The great news is that it makes quite a few, so you’ll have plenty of leftovers for later in the day or breakfast tomorrow.



  • 1 cup oat flour*
  • 1/4 cup gluten free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 3 tbsp maple syrup
  • 1 cup cooked carrots**
  • 2 eggs
  • 1 cup unsweetened Greek yogurt
  • 1 tsp vanilla extract
  • spray or butter for cooking

*You can simply use your food processor to turn your oats to oat flour.

**You can simply finely dice carrots and place in a microwave-safe bowl and cook this way. Or, do in the oven the night before.


  1. Preheat electric griddle to 350 degrees F.
  2. In food processor, mix together the oats, gluten free flour, baking powder, baking soda and cinnamon.
  3. Add in carrots, eggs, maple syrup, Greek Yogurt, vanilla and blend again until fully mixed.
  4. If batter is too thick, add a splash of milk of choice.
  5. Spray griddle
  6. Pour about 1/4 cup of batter onto skillet and cook until bubbles start to form. Flip. And cook through.
I topped mine with a mix of lightly sweetened Greek Yogurt (a few drops of stevia or a tsp or two of maple syrup) and granola.