Description
Fluffy hotcakes with shredded carrot and oats.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup grated carrot
Instructions
- Whisk together flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated carrot.
- Heat a lightly oiled griddle or nonstick skillet over medium heat.
- Pour 1/4 cup of batter per hotcake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve hot with your favorite toppings.
Notes
- For a lighter texture, use skim milk.
- You can add other spices like ginger or allspice.
- Serve with maple syrup, honey, or yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 hotcakes
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: carrot, oat, hotcakes, pancakes, breakfast