Carrot Cake Oatmeal Pancakes
3 small pancakes = 1 starch
Recipe makes 6 small pancakes
1 1/2 cups old-fashioned oats or buckwheat pancake mix
1 cup milk (dairy or non-dairy)
1 egg, beaten
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1 tsp vanilla
1/2 cup grated carrots
Sugar Maple Syrup
Chopped pistachios or your preference of nuts- optional
Extra grated carrots tossed in cinnamon-optional
Low fat plain or unsweetened vanilla yogurt -optional
Combine the oats, milk, and egg; let sit for 10 minutes. Stir in baking powder, spices and vanilla. Heat a griddle or skillet over medium heat. Spray with oil. For each pancake, drop and spread a scant 1/4 cup batter into a 4-inch round. Sprinkle evenly with about 1 1/2 Tbsp. grated carrot.
Cook the pancakes, three at a time, until small bubbles form and pop on the top. Flip, and cook 1 to 2 minutes more until golden brown on the other side.
Time to top! Add yogurt between your pancakes for a cream like topping.
Don’t forget to serve a protein with your starches! Eggs make a great pair.