Carrot Cake Greek Yogurt Pancakes recipe

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Ingredients

1 cup old-fashioned oats
½ cup Greek yogurt
2 eggs
2 carrots, peeled and finely chopped
¼ cup skim milk, or more as needed
¼ cup vanilla protein powder
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 pinch salt
1 pinch ground nutmeg
1 pinch ground ginger
1 carrot, peeled and grated
cooking spray

Nutrition Info

133.8 calories
carbohydrate: 12.8 g
cholesterol: 52.4 mg
fat: 3.6 g
fiber: 1.8 g
protein: 13 g
saturatedFat: 1.5 g
servingSize: -
sodium: 145.4 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.

  2. Heat a griddle over medium-high heat, spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

8 4-inch pancakes

Recipe Note

Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.

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