The first time my son tasted these he was 6 years old and asked why we were having cookies for breakfast!
- 1 cup milk or buttermilk
- 1 carrot
- 2 cups oats
- 2 eggs
- 1/2 cup oat flour (or any flour)
- 1/4 cup flax meal
- 1/4 cup melted butter
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
In a blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
To the oat mixture, stir in eggs, vanilla and sugar.
In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
Heat a highly greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Gently spread out the pancake if it poured into a mound.
Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heart and cover the pan if they seem to be cooking too fast on the outside.