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Carrot Cake Pancakes

6 carrot cake pancakes stacked on top of each other in a white plate with yogurt and grated carrot.
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Healthy meets pancakes in these delicious carrot cake pancakes! Packed full of nutrition but with the flavor of carrot cake, your whole family will love this healthy breakfast option.

Ingredients

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  • 2 large eggs
  • 1/3 cup plain, full fat yogurt
  • 1/2 cup milk of choice (dairy or non-dairy)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 cup all purpose flour
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup grated carrot (about 1 large carrot)
  • 1/4 cup finely chopped walnuts or pecans
  • 1/4 cup raisins
  • 2 tbsp shredded coconut
  • Coconut oil or butter for cooking

Instructions

  1. Whisk the eggs, yogurt, milk, vanilla and maple syrup together in a large bowl.
  2. Add in flour, spices, baking powder and salt and stir until smooth.
  3. Fold in the carrots, nuts, raisins and coconut.
  4. If batter is still very thick add a few splashes of milk.
  5. Add 1/2 tbsp of coconut oil or butter until melted in skillet over low-medium heat.
  6. Using a 1/4 cup scoop batter onto skillet making sure not to overcrowd.
  7. Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side.
  8. Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1/2 tbsp of butter or oil each time you add new batter.
  9. Top with maple syrup, if desired.
  10. Store in refrigerator for up to 5 days or see instructions above for freezing

Find it online: https://www.thehealthymaven.com/carrot-cake-pancakes/