• 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 (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.

5. Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.

Refrigerate leftovers within 2 hours.