Healthy Carrot Cake Pancakes with maple yogurt are great for breakfast or kids' lunch boxes! Top them with maple Greek yogurt and toasted nuts or serve with maple syrup. These easy carrot cake pancakes are refined sugar free and freeze well for meal prep breakfasts.
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Healthy Carrot Cake Pancakes

kristineskitchenblog.com
Healthy Carrot Cake Pancakes with maple yogurt are great for breakfast or kids' lunch boxes! Top them with maple Greek yogurt and toasted nuts or serve with maple syrup. These easy carrot cake pancakes are refined sugar free and freeze well for meal prep breakfasts.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 18 pancakes
Calories: 110kcal

Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon each of cloves, nutmeg, ginger
  • 2 eggs
  • ½ cup plain Greek yogurt
  • 1 ¼ cups milk I use whole milk
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1-1 ½ cups shredded carrots 2-3 medium carrots*
  • 1 cup crushed pineapple drained well**

For Serving: (Optional)

  • 1 cup plain Greek yogurt
  • 1 tablespoon pure maple syrup
  • toasted pecans

Instructions

  • In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger.
  • In a medium bowl, combine the eggs, Greek yogurt, milk, maple syrup (or honey) and vanilla. Whisk until well combined.
  • Pour the wet ingredients into the dry and stir until just combined. Gently fold in the shredded carrots and crushed pineapple.
  • Heat a griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop batter by scant ¼ cup onto the heated griddle. Cook on the first side until bubbles begin to form and the bottom sides of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more.
  • Whisk together the 1 cup plain Greek yogurt and 1 tablespoon pure maple syrup. Serve pancakes with maple yogurt and toasted pecans.

Notes

*Place shredded carrots on a cutting board and run your knife through them a few times to chop the pieces smaller for kids.
**Drain the pineapple well in a fine-mesh sieve, pressing on it with the back of a spoon to get out excess moisture. 

Nutrition

Serving: 2pancakes with 2 tablespoons maple yogurt | Calories: 110kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 365mg | Fiber: 4g | Sugar: 11g
Nutrition information is only an estimate.
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