Carrot Pancakes

Source: Food Hero

Serving size: 3 pancakes

Servings per recipe: 5

Adding a sweeter veggie like carrots to pancake batter is a great way to add more nutrients, fiber, and energy to a breakfast!

View Nutrition Facts

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 extract (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)

Materials

Bowl and skillet

Instructions

  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.
  6. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
  7. Refrigerate leftovers within 2 hours.

Notes

Instead of syrup, try topping pancakes with fresh fruit, yogurt or applesauce!

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, or boiled until tender.