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Carrot Pancakes

Notes

Recipe 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.
  • Try adding 1/2 teaspoon pumpkin pie spice.

Ingredients

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)

Instructions

  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, use a 1/4 cup measuring to pour about 2 Tablespoons of batter onto the hot skillet or griddle.
  6. Cook pancakes until puffed and dry around the 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.
  • Try adding 1/2 teaspoon pumpkin pie spice.
Recipe Image
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 15 Pancakes
Nutrition Facts: View Label

Comment

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.

Have used this recipe several times in afterschool cooking in our "veggie pancake" class.  The kids are a little apprehensive about CARROTS in pancakes, but when they see how beautifully these cook up and the mild flavor, they usually decide they DO like them.  I am planning to scale up this recipe to use for outdoor cooking at 4-H camp, kids will cook their own pancakes on "buddy burners" outdoors

Our family really enjoyed these!  The color was amazing for one thing :).  And we used pumpkin pie spice instead of cinnamon for fun, and it tasted great, plus a light dusting of powdered sugar (which the kids thought was like snow).  There were none left, next time I will double the recipe for our family of 4.