Carrot Pancakes
These pancakes are a great way to incorporate vegetables in the morning or at breakfast for dinner! Carrots are high in vitamin A, a nutrient that keeps your immune system and eyes healthy. Sweet and savory.
Equipment
- Stove top or Electric Skillet
- 3 medium bowls
- Grater
- Measuring spoons
- Large skillet or griddle
- Slotted Spatula
Ingredients
- 1/2 cup oats (quick cooking or old fashioned rolled)
- 3/4 cup low-fat buttermilk *
- ½ cup finely grated or chopped carrots
- 1 egg
- 1 tbsp vegetable oil
- 1/4 cup nonfat or 1% milk
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla (optional)
- 1/2 tsp cinnamon (optional)
Instructions
- Wash hands with soap and water.
- In a medium bowl, mix oats and buttermilk and set aside to soak.
- In a medium bowl, add egg, oil, milk, and vanilla extract, beat well. Stir in the carrot.
- In another medium bowl, stir together dry ingredients.
- Add the carrot mixture to the oat mixture. Stir well.
- Add dry ingredients to the oat and carrot mixture and stir gently. If it seems too thick, add a small amount of milk.
- Lightly grease a large skillet or griddle and heat over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about ¼ cup batter onto the hot skillet or griddle.
- Cook until bubbles come to the surface of the pancake and the edges begin to dry. Turn over and cook other side until golden brown.
- Refrigerate leftovers within 2 hours.
Notes
Serve with fruit on the side or on top. Also good with unsweetened apple sauce.
*Make your own buttermilk by adding 3/4 Tbsp of white vinegar or lemon juice to ¾ cup of milk. Stir together and allow to sit for a minute or two. The milk will curdle slightly and is ready for use.