Carrot Cake Pancakes
These moist and spiced carrot cake pancakes are the perfect easy springtime breakfast. They taste like real carrot cake, but in pancake form!
Servings: 9 servings
Ingredients
For the Pancakes:
- 1 cup Carrots grates
- 1 cup Oat Flour or gluten-free oat flour
- ½ cup Greek Yogurt
- ⅔ cup Low Fat Milk or milk of choice
- 1 teaspoon Coconut Oil melted or oil of choice
- 1 teaspoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ⅛ cup Unsweetened Coconut Flakes
- ¼ cup Raisins
- Optional: crushed walnuts
For the Cream Cheese Frosting:
- 2 tablespoons Greek Cream Cheese or low fat cream cheese
- 2 teaspoons Low Fat Milk or milk of choice
Instructions
- Preheat an electric skillet to medium heat (or 325 F).
- In a large bowl combine the Greek yogurt, milk, coconut oil, maple syrup and vanilla. Then add the baking soda, flour, cinnamon, nutmeg, raisins and unsweetened coconut flakes and fold to combine the ingredients evenly.
- Scoop 1/4 cup of the batter onto the preheated skillet to form one pancake. Using a spatula, spread and flatten the batter. Repeat for the remaining batter.
- Bake 3-5 minutes until the edges begin to appear golden brown.
- While the pancakes bake, add the ingredients for the frosting to a small plastic sandwich bag. Squeeze the ingredients together to blend and soften the cream cheese a bit. Set aside.
- Flip the pancakes and cook another 3-5 minutes on the other side. Transfer to a wire baking rack to cool.
- Serve the pancakes with the cream cheese frosting on top by cutting a small tip off the end of the sandwich bag and squeezing the frosting onto the pancakes.
Notes
- Finely shred the carrots so they aren’t crunchy and can soften as they cook on the griddle.
- Preheat your skillet or griddle so it’s warm before you add the batter to it. This ensures the pancakes start cooking right away and form a crust on the outside.
- Keep the pancakes warm by placing them in a 200°F oven until you finish cooking all of them.
Nutrition
Serving: 1pancake | Calories: 115kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 215mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2422IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg