Carrot Pancakes
Moist and fluffy Carrot Pancakes that taste just like carrot cake! Shredded carrots give this classic breakfast a healthy twist, while warm spices make it extra cozy. Dress up the pancakes with yogurt or maple syrup for a fun breakfast the whole family will love!
Servings: 9 pancakes
Ingredients
- 1 1/4 cup white whole wheat flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2 eggs
- 1/2 cup milk of choice
- 1/2 cup plain yogurt
- 2 tbsp unsalted butter (melted and cooled)
- 1 tsp vanilla
- 1 cup grated carrots (from 1 large carrot)
Instructions
- If you haven’t already, grate the carrot so it’s ready to go, then heat a griddle or large nonstick skillet over medium-low heat and spray with nonstick spray.
- Add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger to a medium bowl and whisk to combine.
- In a large bowl, mix eggs, milk, yogurt, butter, and vanilla together and mix until combined. Pour the dry ingredients into the wet and gently stir, then fold in the carrots.
- Using a ¼ cup, scoop batter and add to the griddle. Cook for 2-3 minutes on the first side until you start to see bubbles forming on the top and then flip. Cook for an additional minute and then transfer finished pancakes to a plate. Continue this process until the batter is gone.
- Serve warm with butter and maple syrup on top. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 274mg | Potassium: 110mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2521IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
