Healthy Carrot And Oatmeal Pancakes - cooking recipe

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

Preparation

Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left.
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.
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!
Let the pancake dough rest for 20 minuttes.
Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan.