Healthy Carrot and Oatmeal Pancakes

Ingredients

• 2 large eggs
• 7/8 cup buttermilk (converted from European measurement 2 dl.)
• 4 carrots (medium size, peeled and chopped into small pieces)
• 1/2 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
• 1/2 teaspoon cardamom
• 1 teaspoon vanilla sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Directions

1. 1

   Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.

2. 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. 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. 4

   Let the pancake dough rest for 20 minuttes.

5. 5

   Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.