Oatmeal And Carrots Pancakes Served With Avocado Cream And Poached Peaches

• For the pancakes
• 1 full cup old fashioned whole grain rolled oats
• 1 1/4 cup whole milk
• 2 extra large eggs (separated)
• 2 large carrots (peeled, grated on the large side of the grater and juice squeezed slightly out)
• 2 tablespoons sugar
• Zest of 1 lemon
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 kosher salt
• About 3 tablespoons canola oil + 2 tablespoons butter for frying pancakes
• For the Avocado cream
• 1 large Hass avocado (cut in half, seeded and the flash scooped out)
• 2 tablespoons sweetened condensed milk
• 2 tablespoons sour cream
• 1/4 teaspoon sea salt
• Juice of half a lime
• Zest of 1 lime
• 1 teaspoon pure vanilla extract
• For the Poached Peaches:
• 1 large or 2 medium ripe but firm peaches (blanched for 30-40 seconds and peeled)
• 1 cup freshly squeezed orange juice
• 1 tablespoon light brown sugar
• 1 cinnamon stick
• 1 tablespoon cold butter

1. To make the pancakes: In medium size sauce pan scold the milk, mix in oats, tightly cover and let stand until all of the milk is absorbed and cooled to room temperature.rnAdd carrots, lemon zest, vanilla and egg yolks. Mix well to combine.
2. In a medium bowl beat, with a hand mixer, egg whites with the salt and 1/2 teaspoon lemon juice until soft picks form; then slowly add the sugar, while continuing beating until stiff and shiny.
3. Gently fold in the meringue to the oats and carrot mixture.
4. Heat 1 tablespoon oil and 1/2 tablespoon butter in large heavy-bottomed, nonstick skillet over medium heat until shimmering.
5. Drop 3 or 4 heaping tablespoonfuls batter in pan. Fry until golden brown, about 1-2 minutes per side. Transfer pancakes to a large plate lined with paper towels. rnWhen necessary, add more oil and butter to skillet and fry remaining batter.
6. To make the Avocado Cream: In a medium bowl combine all ingredients and beat with a hand mixer until smooth and fluffy. Transfer to a serving dish.
7. To make poached peaches: In a medium sauce pan simmer orange juice, brown sugar and cinnamon stick until reduced approximately in half, add the peaches and simmer for 3-4 minutes.
8. With a slotted spoon transfer peaches to a serving dish, add 1 tablespoon butter to the sauce pan, turn of the flame and stir in the butter. Pour over peaches.
9. Serve the pancakes immediately. For every day breakfast serve with sour cream, maple syrup, or creme fraiche.
10. Notes: These pancakes can be made also with other vegetables such as parsnips, zucchini, celery root and in the autumn with pumpkin or butternut squash. A savory variation with salt, freshly ground black pepper and herbs of your choice, and served with Tzatziki dip, would be equally delicious.

whole grain rolled oats, milk, eggs, carrots, sugar, lemon, vanilla, cinnamon, kosher salt, canola oil , avocado cream, avocado, condensed milk, sour cream, salt, lime, lime, vanilla, peaches, peaches, freshly squeezed orange juice, light brown sugar, cinnamon, cold butter

Taken from food52.com/recipes/13818-oatmeal-and-carrots-pancakes-served-with-avocado-cream-and-poached-peaches (may not work)