Sneaky Vegetable Pancakes

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Sneaky Vegetable Pancakes

 

RECIPE INGREDIENTS:

1/4 cup cornmeal

1/2 cup quick oats

1/2 cup whole wheat pastry flour

3/4 cup unbleached white flour

3 tbsp. buttermilk powder (optional)

2 tbsp. sugar

1/2 tsp. salt

1 tbsp. baking powder

2 eggs

2 tbsp. vegetable oil

1 1/2 cups milk

1 small yellow squash with skin, finely grated

1 small carrot or 5 baby carrots, finely grated (or sweet potato or

peeled zucchini)

1. Heat a greased skillet to medium hot. Meanwhile, mix the cornmeal,

oats, whole wheat and white flours, buttermilk powder, sugar, salt

and baking powder until well combined.

 

2. In a separate bowl, whisk together the eggs, oil, and milk. Stir

in the grated yellow squash and carrot. Stir the wet ingredients into

the dry ingredients with a wooden spoon just until mixed. Do not

overbeat. Ladle out the batter, 1/4 cup at a time, onto the heated

griddle and fry the pancakes until the batter begins to bubble on

top. Then flip the pancakes and cook until both sides are golden

brown. Serve with fruit or maple syrup. Makes about 16 4-inch

pancakes.