Carrot Pancakes

Preparation

Peel the carrot and finely grate it.
Put the egg, oat milk, sugar, flour, cinnamon, salt, rolled oats, and grated carrot into the blender.
Blend until you have a smooth and homogeneous batter.
Heat a little olive oil in a pan and let it get nice and hot.
Spoon about 2 tablespoons of batter into the pan for each pancake.
Add a little olive oil in between each batch.
Cook the pancakes until all the batter is used and they are golden brown.
Serve with Greek yogurt and blueberries.