Cornmeal-Carrot Skillet Cakes

Cornmeal Carrot Skillet Cakes (Adapted from Veg Times)

3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup grated peeled carrots
3 green onions, thinly sliced
3 ounces shredded sharp cheddar cheese
1 egg, lightly beaten
1/2 cup plain soymilk
1 tablespoon canola oil, divided

To do these in batches, preheat the oven to 200 and set a baking sheet lined with parchment inside to keep them warm.

In a medium bowl, whisk together flour, cornmeal, mustard, salt and baking powder. Add carrots, green onions, cheese, egg and milk - mix until thoroughly combined.

Heat 1/2 tablespoon oil in a large skillet over medium. Fill the skillet with tablespoonfuls of the batter and gently spread each into a 3" circle. Cook until golden on each side, about 2-3 minutes per. Move them to the baking sheet in the oven to keep warm. Heat the remaining oil and repeat with remaining batter.

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