Carrot Cake Pancakes
These healthy carrot cake pancakes are light, fluffy, and full of flavor. They are also easy to make and keep well in the fridge and freezer making them great for meal prepping.
-
Prep Time: 10 minutes -
Cook Time: 20 mintues
-
Total Time: 30 minutes
-
Yield: 10 pancakes 1x -
Category: Breakfast -
Method: Stovetop
Category:
Method:Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped walnuts (optional)
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 teaspoons lemon juice
- 1 cup finely grated carrots (about 3 medium carrots)
Cream Cheese Topping (optional):
- 1/4 cup cream cheese, at room temperature
- 1/2 cup Greek yogurt
- 2 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and stir until well combined. Set aside.
- In a large bowl, add the brown sugar and melted butter, and whisk until well combined. Then add the egg, vanilla extract, milk, and lemon juice, and whisk until well combined. Add the grated carrots and stir together until well incorporated.
- Add the flour mixture to the bowl of wet ingredients and gently fold together until well incorporated. Optional: Add walnuts and gently fold again until well incorporated in the batter.
- Preheat a griddle or pan to medium heat and melt a knob of butter onto it. Pour 1/3 cup of batter onto the griddle or pan, spreading it out gently into a round shape with the back of your measuring cup. Cook until the pancake is lightly bubbling on top, then flip and cook for an additional 1-2 minutes until golden brown.
- Continue this process until all the pancake batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- While the pancakes are cooking, prepare the cream cheese topping. In a small mixing bowl, add the softened cream cheese and, using a small fork, mash it into a paste, then add the Greek yogurt, maple syrup, vanilla extract, and a tiny pinch of salt, and whisk until well combined. Set aside.
- Once cooked, serve the carrot cake pancakes immediately with the cream cheese mixture, maple syrup, or toppings of your choice. Any leftovers can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.
Notes
To Use Whole Wheat Flour: Swap the all-purpose flour for 1 1/2 cups whole wheat flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 297 calories
- Sugar: 8 grams
- Fat: 12 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/carrot-cake-pancakes/
