Healthy Carrot and Oatmeal Pancakes

zenveg's Note:

Yummy and healthy pancakes - loved by our 3 year old son.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 15.0 pancakes

• 2 large eggs
• 1 cup buttermilk (converted from European measurement 2 dl.)
• 4 carrots (medium size, peeled and chopped into small pieces)
• ½ teaspoon salt
• 25 g butter (melted, use microwave oven, optional leave out for low-fat version)
• 60 g oatmeal
• 30 g whole wheat flour
• 90 g all-purpose flour
• 2 teaspoons sugar
• ½ teaspoon cardamom
• 1 teaspoon vanilla sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Directions:

1. Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
2. In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender.
3. Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour!
4. Let the pancake dough rest for 20 minuttes.
5. Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.

Reviews

[Sydney Mike]

This is sort of like a cross between a vegetagle fritter & a buttermilk pancake, & it makes for A VERY TASTY HY-BRED, at that ~ I did, however, shred the carrots rather than just cut them into small pieces! Very much a keeper of a recipe! Will definitely be making these again! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]