Description
Indulge in the delightful flavors of Carrot Cake Pancakes, a unique twist on a beloved breakfast classic. These fluffy pancakes are infused with the warm spices and sweet notes of traditional carrot cake, making them perfect for breakfast or as a fun snack for kids. Topped with creamy maple yogurt and crunchy toasted nuts, they become an irresistible treat that everyone will love. Whether enjoyed on a cozy weekend morning or packed into lunch boxes, these pancakes offer a wholesome and delicious way to start the day.
Ingredients
Scale
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup shredded carrots (about 2 medium)
- 1 cup crushed pineapple (drained well)
- 2 eggs
- ½ cup plain Greek yogurt
- 1¼ cups milk
- 2 tablespoons pure maple syrup
- Toasted pecans (for topping)
Instructions
- In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and spices.
- In another bowl, combine eggs, Greek yogurt, milk, maple syrup, and vanilla extract. Mix until smooth.
- Pour wet ingredients into dry ingredients; stir gently to combine. Fold in shredded carrots and crushed pineapple.
- Heat a griddle over medium heat; lightly grease it. Pour batter onto the griddle using a scant ¼ cup measure. Cook until bubbles form, then flip and cook until golden brown on both sides.
- For topping, mix Greek yogurt with maple syrup and serve pancakes warm with the yogurt and toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approx. 50g)
- Calories: 120
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg