Carrot Oat Flour Skillet Cake
Soft and golden breakfast cake made with grated carrot, oat flour, eggs, and milk. Cooked in one skillet for a simple, wholesome morning meal that needs no bread.
Equipment
- 1 | Box grater |
- 1 | Mixing bowl |
- 1 | Nonstick skillet | with lid
- 1 | Spatula |
- 1 | Plate | for flipping
Ingredients
- 1 | medium | carrot | grated
- 2 | large | eggs |
- 1 | cup | milk |
- 1 | cup | oat flour |
- 1 | tsp | vanilla extract |
- 1 | tbsp | baking powder |
- 1 | tbsp | butter |
Instructions
- Grate the carrot finely and place in a mixing bowl.
- Add the eggs and whisk until combined.
- Pour in the milk and stir.
- Add the oat flour and mix until a smooth batter forms.
- Stir in vanilla extract and baking powder.
- Melt butter in a nonstick skillet over medium heat.
- Pour in the batter, spread evenly, cover, and cook 6 minutes.
- Flip onto a plate, return to the pan, cover, and cook 6 more minutes.
- Tip: Keep the heat at medium so the exterior browns without burning.
Notes
Best enjoyed fresh but leftovers keep in the refrigerator up to 1 day.
Reheat slices gently in a skillet or microwave.
Use certified gluten-free oat flour if needed.
Add a pinch of cinnamon for extra warmth if desired.
Reheat slices gently in a skillet or microwave.
Use certified gluten-free oat flour if needed.
Add a pinch of cinnamon for extra warmth if desired.