Description
Discover the joy of breakfast with these delightful Carrot Cake Pancakes! Combining the warm flavors of classic carrot cake with a fluffy pancake texture, this recipe is sure to please everyone at the table. Perfect for brunches, kids’ lunch boxes, or cozy mornings at home, these pancakes are not only delicious but also nutritious. Topped with creamy maple yogurt and crunchy toasted nuts, each bite offers a satisfying blend of sweetness and spice that will have you coming back for more. Enjoy a wholesome start to your day with these easy-to-make pancakes that pack in whole grains and vegetables without compromising on flavor.
Ingredients
Scale
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 eggs
- 1 cup plain Greek yogurt
- 1 ¼ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups shredded carrots
- 1 cup crushed pineapple
Instructions
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, beat the eggs and mix in Greek yogurt, milk, maple syrup, and vanilla until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just mixed. Fold in shredded carrots and crushed pineapple.
- Heat a griddle over medium heat; lightly grease it. Pour scant ¼ cup of batter onto the hot surface and cook until bubbles form (2–3 minutes). Flip and cook until golden brown (about 2 more minutes).
- For the topping, whisk together Greek yogurt with maple syrup until smooth.
- Serve pancakes warm topped with maple yogurt and toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Grilling/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 160
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg