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Carrot Pancakes

A fun and healthy twist on pancakes to enjoy at any meal.
Photo of Carrot Pancakes
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 7 Pancakes
Nutrition Facts: View label

Ingredients

½ cup oats (quick-cooking or old fashioned rolled)
¾ cup low-fat buttermilk (see Notes)
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)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium bowl, mix oats and buttermilk and set aside to soak.
  4. Add egg, oil, milk and vanilla extract, if desired, to the oats mixture; beat well. Stir in the carrot.
  5. 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.
  6. 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 ¼ cup batter onto the hot skillet or griddle.
  7. 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.
  8. 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 ½ teaspoon pumpkin pie spice.
  • You can use whole-wheat flour instead of all-purpose flour.
  • No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly.

Comments

I made these pancakes (with old fashioned rolled oats) and we liked them even more than expected. The flavors (with vanilla and cinnamon) are subtle but pleasant. The texture is also good. They were especially tasty with unsweetened applesauce and a bit of maple syrup and they were good toasted the next day, with a spread of peanut butter.

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. 

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

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

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

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