Carrot Oat Pancakes

I made these for the first time when my son was 6 years old. He asked why we were having dessert for breakfast.

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• 1 cup buttermilk
• 1 cup rolled oats
• 1 large carrot, roughly chopped
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons flax meal
• 1 tablespoons brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter
• Semi-sweet chocolate chips, optional

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1. In a blender, add 1/2 cup of the buttermilk, plus all of the other ingredients; blend until smooth.
2. Add the rest of the buttermilk and mix until combined.
3. Allow batter to rest and thicken for about 5 minutes.
4. Meanwhile, heat a 10-inch nonstick pan over medium-low heat.
5. Cut one tablespoon of butter into 4 equal pieces. Place one of the pieces of butter (1/4 tablespoon) onto the skillet; swirl to coat until melted.
6. Pour 1/4 cup batter, for each pancake, onto the skillet (3 pancakes should fit). Cook until the pancake starts to set around the edges, and is golden brown on the bottom. Adjust the heat if the pancake is cooking too quickly. Cover the pan if the bottom of the pancake is browning before the top has a chance to set up.
7. Flip the pancake and press in 3-4 chocolate chips. Cook until the underside is golden brown.
8. Serve immediately with butter and maple syrup.