Recipe and photo from


Number of servings: 5

Time for preparation (including preparation and cooking): 25 min



1⁄2 cup oats (quick or old-fashioned)

3⁄4 cup buttermilk

1⁄2 cup carrots, finely grated

1 egg

1 Tablespoon oil

1⁄4 cup nonfat or 1% milk

1⁄2 teaspoon vanilla extract (optional)

1⁄2 cup all purpose flour

1 Tablespoon sugar

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 teaspoon cinnamon (optional)



  1. Mix oatmeal and buttermilk and set aside to soak.
  2. Peel and grate the carrot with a fine grater.
  3. Add egg, oil, milk and vanilla extract, if desired, to the oatmeal mixture; beat well. Stir in the grated carrot.
  4. Measure dry ingredients and stir into the wet ingredients until batter is fairly smooth. If it seems too thick add a small amount of milk.
  5. Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
  6. Cook until pancakes are puffed and dry around edges. Turn 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.


Share this Post!

About the Author : Michelle