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Carrot Cake Pancakes

Carrot Cake Pancakes

Your New Weekend Breakfast is…

It never occurred to us that we could put vegetables into pancakes. Then we saw this recipe for Carrot Cake Pancakes. We love pancakes, and we love carrot cake. So… why not give it a try? The healthy serving of carrots (from shredded carrots) in this recipe provides a more than a day’s worth of Vitamin A. Carrots also provide more fiber than plain pancakes.

Try making this recipe for Carrot Cake Pancakes the next time you want a treat and are in the mood for a savory twist. Need another reason to try this recipe? You will not believe it but there is no butter or sugar in these tasty hotcakes! The Greek yogurt gives these pancakes a light taste that won’t make you feel overly full. We highly recommend adding the cream cheese topping, but maple syrup works too. 

Note that since this recipe does not have the ingredients of traditional pancakes, you will want to cook them slightly differently. The insides take longer to cook, so you will want to cover your pan with the lid while cooking so the insides heat up faster. We found this tip useful when making this tasty recipe for our breakfast. We hope you enjoy these Carrot Cake Pancakes as much as we did!

Carrot Cake Pancakes
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Ingredients

    Pancakes
  • 1 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2 tsp. coconut oil, melted
  • 2 tsp. vanilla extract
  • 1 tsp. maple syrup (grade b if possible)
  • 1/2 cup plain Greek yogurt
  • 1 1/4 cup reduced fat milk
  • 1 cup shredded carrots
  • Cream Cheese Topping
  • 1 tbsp. plain cream cheese, softened
  • 1 tsp nonfat milk
  • 1 tsp. maple syrup (grade b if possible)
  • Sprinkle of cinnamon

Instructions

  1. For the pancakes, first mix together the dry ingredients (flour, baking powder, cinnamon, nutmeg, and salt) in a medium bowl.
  2. In a separate bowl, stir together the wet ingredients (coconut oil, vanilla, maple syrup and Greek yogurt), until thoroughly combined.
  3. Add the wet ingredients to the dry ingredients, mix together well, then add the shredded carrots. Combine until all ingredients are mixed well.
  4. Using a nonstick pan set to medium heat, pour about 1/4 cup of batter into a circular shape for each pancake onto the hot pan. Once it begins to bubble on top, use a spatula to flip and cover the pan with a lid for 3 minutes, checking halfway through to ensure the pancake does not burn.
  5. Continue to cook for another 1-2 minutes until the pancakes are golden brown on each side.
  6. To prepare the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag and cut off a small corner of the bottom of the bag.
  7. Top the pancakes with the cream cheese drizzle and pure maple syrup, if desired.
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