Carrot Pancakes
Do you love carrot cake? Us too! Have you ever wished that you could have cake for breakfast? Us too, and now you can! This simple, healthy, kid-friendly recipe is almost as fun to make as it is to eat.
Ingredients
- 1 cup oats quick cooking or old fashioned
- 1 cup all-purpose flour
- 1 cup finely grated carrots
- 1 medium lemon
- 2 cups milk non-fat or 1%
- 2 each eggs
- 2 tbsp grapeseed oil
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon or pumpkin pie spice
- butter or oil for frying
Instructions
- Juice your lemon into a large sized mixing bowl. Add 1 1/2 cups of milk, stir, and set aside to give it time to thicken.
- Once 'lemon milk' has thickened, add oats and let them soak.
- Add eggs, oil and vanilla extract. Mix well, then stir in the grated carrots. This is your 'wet mixture'.
- In a separate bowl, mix together all remaining ingredients. This is your 'dry mixture'
- Add dry mixture to wet mixture and gently stir until just combined. Do not overmix. The batter should be thick but not too thick. The way you can tell is that if you imagine pouring it into a pan, it should spread into pancakes nicely without having to press the batter down. If it seems a bit too thick, add the remaining 1/2 cup of milk (or a bit more as needed).
- Lightly grease a large skillet with oil or butter and heat over medium heat.
- Pour 1/4 cup of batter into skillet. Cook until the top of each pancake bubbles slightly. Flip pancake and cook until lightly browned.
- Continue with the remaining batter. You can cook more than one pancake at a time if your skillet is large enough.
- Serve with maple syrup, honey, apple sauce, fresh fruit, or yogurt.