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½ cup oats (quick-cooking or old fashioned rolled)
¾ cup low-fat buttermilk
½ cup finely grated carrot
1 egg
1 Tablespoon vegetable oil
¼ cup nonfat or 1% milk
½ teaspoon vanilla (optional)
½ cup all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)


  1. Wash hands with soap and water.
  2. In a medium bowl, mix oats and buttermilk and set aside to soak.
  3. Add egg, oil, milk and vanilla extract, if desired, to the oats mixture; beat well. Stir in the carrot.
  4. In another medium bowl, stir together dry ingredients. Add dry ingredients to oats mixture and stir gently. If it seems too thick add a small amount of milk.
  5. 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 1/4 cup batter onto the hot skillet or griddle.
  6. 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.
  7. Refrigerate leftovers within 2 hours.


  • 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.
  • Try adding 1/2 teaspoon pumpkin pie spice.
  • You can use whole-wheat flour instead of all-purpose flour.
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7 Pancakes
Prep time:
15 minutes
Cooking time:
10 minutes
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