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Healthy Pancake Recipe – Oatmeal Carrot (pan)cake

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Adjust Servings:
1 cup All Purpose Flour
1/3 cup Oats
2 tbsp Honey Or maple syrup or sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
3/4 cup Greek Yoghurt
1/2 cup Milk
1 Eggs
2 tbsp Olive Oil
1 tbsp Cinammon Powder
2 tbsp Walnut roughly chopped, or silvered almonds
1 tbsp Dried Cranberries cut, or dried currants, or blueberries
1 Carrot small, grated

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Healthy Pancake Recipe – Oatmeal Carrot (pan)cake

Healthy and tasty, so good you can eat it on it's own!

  • Serves 2
  • Medium




I am sure many of us love pancakes for breakfast. Warm, fluffy, drizzled with maple syrup of honey or eaten with yoghurt and fruits to be a little healthier. My favourite used to be blueberry pancakes drizzled with maple syrup and eaten with a slab of butter and probably topped with fruits. But as much as we would like to believe, this is more of a decadent breakfast than a healthy one. Is there a way to make it both?Yes there is! And this is a to fluffy, tasty and healthy pancake recipe that is just that.

I started making wholemeal blueberry pancakes. They actually tasted very similar t4o the regular ones, just a little darker in colour. One day, I was looking at a carrot cake recipe and I thought, why not make a carrot pancake! I love carrot cakes because of the carrots, cinnamon, walnuts and dried currants – a medley of sweet, spicy, nutty and tangy flavours plus it is packed with nutrients.

So I tried using my favourite buttermilk pancake recipe. Replaced 1/3 of the flour with wholemeal, added crushed walnuts, 1 small grated carrot and a handful of dried currants and cranberries and replaced the sugar with honey. I loved it! It tasted so good, you can eat it on it’s own! No need for additional toppings because the toppings are within! Albeit it is a little less fluffy because of the wholemeal flour. Later I replaced it with superfine wholemeal flour from Prima and it works great!!! So this is an alternative if you do not have oats at home.

Lately, I decided to try using oats instead. I mean, it is cheaper by volume and it has less gluten, more fiber… Why not? So I tried it and I loved it plus the fiber is pretty effective…. Lol… The pancakes are also fluffy and you cannot taste the difference.

Healthy pancake recipe batter

healthy pancake recipe cooking

Problem with a buttermilk recipe is that most of us in Singapore do not have the habit of keeping buttermilk at home. I use 1 cup milk and 1 teaspoon of lemon juice or 1/4 cup milk to 3/4 cups of yoghurt. Whichever I have at home. Nowadays, I will sometimes use a mildly fermented milk kefir.  (Since I st. arted milk kefir, I save money on making or buying yoghurt unless emergencies)

Next thing I will try will be using sourdough and oats instead of flour and milk kefir. Will be using an active sourdough starter and share how that went. I think it will be a variation of this recipe and not really a replacement since:

1) not everyone can get their hands on a sourdough starter or wants to maintain one;

2) even I do not want to go through the trouble of preparing the starter everytime I feel like pancakes because sometimes I just wake up and feel like it;

3) I don’t have to sourdough everything. Healthy as it is, I don’t need to be that healthy and I think I have a healthy dose of probiotics through my water kefir, milk kefir and kombucha.

This healthy pancake recipe is super easy. This portion makes about 7-8 pieces of 12cm pancakes. All you have to do is mix all the ingredients together and stir or whisk well to make sure there are no lumps of flour and you are all set to cook them! If there is excess, I will usually keep in the fridge and use it the next 2 days or so and it still works well. Just make sure the batter is well covered with a cover or shrink wrap so it does not dry up.

When it is healthier and tastier, there is no reason to say no right? =) So hope you can give this healthy pancake recipe a try! =)

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Mix the ingredients

Mix all the ingredients together with a whisk or spatula. Mix evenly, careful to get rid of flour lumps. However, do not over stir.


Cook the pancakes

Heat up a non-stick pan over low to medium low heat and spoon 2 tbsp of batter into the pan.
Lower heat to low.
Pockets of air will start appearing on the batter. When sides are firming, carefully flip pancake over with a flipper or spoon.
Cook the other side for 1-2 minutes or until golden brown.
Repeat for each pancake.



Serve the pancakes either plain or with fresh fruits, maple syrup and nuts or cream cheese and nuts or with jam, nutella or peanut butter.


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