Carrot Pancakes

Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 5 servings
Serving Size 3 pancakes
Nutrition Facts: View Label(s)

Ingredients

1⁄2 cup
oatmeal (quick or old-fashioned)
3⁄4 cup
buttermilk
1⁄2 cup
carrots, finely grated
1
egg
1 tablespoon
vegetable oil
1⁄4 cup
non-fat 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)

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.
  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

  • To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
  • Top with applesauce, fresh fruit or yogurt.
Last updated: 07/01/15

2 Comments for "Carrot Pancakes"

I used whole wheat flour instead of white. Didn't have much flavor. Might help to add cinnamon, vanilla, nutmeg.

These were ok, but my younger kids didn't like them. If you have picky eaters try the banana pancakes recipe instead.

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