easy as:

Carrot Pancakes

Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
10 minutes

Fork

Servings:
15 pancakes

Need a change of pace? Top with applesauce, fresh fruit or yogurt.

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

easy as:

Carrot Pancakes

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Ingredients:

  • 1/2 cup oats (quick or old-fashioned)
  • 3/4 cup buttermilk
  • 1/2 cup carrots, finely grated
  • 1 egg
  • 1 tablespoon oil
  • 1/4 cup nonfat or 1% milk
  • 1/2 teaspoon vanilla (optional)
  • 1/2 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda~
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

Directions:

1. Mix oatmeal and buttermilk and set aside to soak.

2. Peel and grate the carrot with a fine grater.

3. Add egg, oil, milk and vanilla extract, if desired, to the oatmeal mixture; beat well. Stir in the grated carrot.

4. Measure dry ingredients and stir into the wet ingredients until batter is fairly smooth. If it seems too thick add a small amount of milk.

5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.

5. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.

Refrigerate leftovers within 2 hours.

Need a change of pace? Top with applesauce, fresh fruit or yogurt.

To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.

Get Nutrition Info
Bowl with Spoon

Prep time:
15 minutes

Kitchen Timer

Cook time:
10 minutes

Fork

Servings:
15 pancakes