Carrot Pancakes

• 1⁄2 cup oatmeal (quick or old-fashioned)
• 3⁄4 cup buttermilk
• 1⁄2 cup carrots, finely grated
• 1 egg
• 1 tablespoon vegetable oil
• 1⁄4 cup non-fat or 1% milk
• 1⁄2 teaspoon vanilla extract (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)

Mix oatmeal and buttermilk and set aside to soak.
Peel and grate the carrot with a fine grater.
Add egg, oil, milk and vanilla extract, if desired, to the oatmeal mixture; beat well. Stir in the grated carrot.
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.
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.
Cook until pancakes are puffed and dry around edges. Turn and cook other side until golden brown.
Refrigerate leftovers within 2 hours.