Gluten-Free Oat Flour Pancakes with Carrots and Parsnips

GLUTEN-FREE Oat Flour Pancakes with Carrots and Parsnips - sneak in more vegetables with these healthy breakfast pancakes!


  • 1 1/4 cups (145g) oat flour
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (240ml) milk
  • 3 tablespoons maple syrup, more for serving
  • 2 large eggs
  • 1/2 cup grated carrot
  • 1/2 cup grated parsnip
  • 4 tablespoons coconut oil


  1. In a large bowl, mix the oat flour, cinnamon, ginger, nutmeg, cardamom, baking powder, baking soda and salt together.
  2. Stir in the milk, eggs and maple syrup until the batter is well incorporated. Let the batter rest for 10 minutes. I usually grate my the carrot and parsnip during this time.
  3. Gently fold in the grated carrots and parsnips.
  4. Heat a large non-stick skillet with 1 to 1/2 tablespoons coconut oil over medium heat. Add the pancake batter, about 1/4 cup at a time, and use a spatula to smooth out the batter into a circle. I usually fit about 3 pancakes on my skillet. Cook for 2 to 3 minutes, until the edges of the pancake is puffed up and bubbles have formed on the pancake batter. Flip and cook for another 2 minutes or so.
    1. Dish up the pancakes and serve with maple syrup and fresh berries, if you like.


NUTRITION INFORMATION: Amount for 3 Pancakes: Calories: 512, Total Fat 28.3g, Saturated Fat: 19g, Sodium: 536mg, Cholesterol: 132mg, Total Carbohydrate: 54g, Dietary Fiber: 5.2g, Sugar: 18.7g, Protein 13.7g

I typically peel the skin from a carrot and parsnip before grating them. Carrot skin can be quite tender, so you can leave the skin on if you prefer. You’ll probably use a small carrot and a small parsnip for the recipe. If you have any extra bits leftover, just dice and toss them into a stir fry.