Description
Carrot Cake Pancakes are a delightful breakfast that brings the warm, comforting flavors of traditional carrot cake to your morning table. These fluffy pancakes are infused with shredded carrots and crushed pineapple, providing essential vitamins while satisfying your sweet cravings. Topped with creamy maple yogurt and crunchy toasted nuts, they make for a perfect treat for lazy weekends or packed lunch boxes.
Ingredients
Scale
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 eggs
- ½ cup plain Greek yogurt
- 1¼ cups milk (whole)
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1½ cups shredded carrots (about 3 medium carrots)
- 1 cup crushed pineapple (well drained)
- Toppings: maple Greek yogurt and toasted pecans
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, mix the eggs, Greek yogurt, milk, maple syrup (or honey), and vanilla until smooth.
- Combine wet and dry mixtures gently; fold in shredded carrots and crushed pineapple without overmixing.
- Heat a non-stick skillet over medium heat; lightly grease it. Pour scant ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on top and the bottom is golden brown (approx. 2-3 minutes). Flip and cook until browned on the other side (approx. 2 minutes).
- Prepare maple yogurt by mixing Greek yogurt with maple syrup; serve warm pancakes topped with this mixture and toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 160
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg