Carrot-Cake Pancakes

Makes5 servings
Prep Time15 minutes
Cook Time20 minutes

Ingredients
Directions

Ingredients

2 cups whole-wheat pastry flour
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
1 1/2 cups plain, full-fat yogurt
3/4 cup milk or nondairy milk
2 large eggs
2 tbs. maple syrup
2 tbs. avocado oil
1/2 tsp. vanilla extract
1 1/2 cups shredded carrot
Avocado oil for the griddle

In a large bowl, whisk the flour, spices, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, milk, eggs, maple syrup, oil, and vanilla extract. Stir the wet ingredients into the dry ingredients until just mixed. Fold in the carrots.

STEP 2

Preheat a griddle to 400 degrees F, or put a cast-iron pan on medium heat. When hot, brush with oil and measure 1/4-cup portions of batter onto the griddle. Cook for about four minutes, until the cakes are covered in bubbles and firm around the edges. Flip and cook about three minutes longer, until cooked through.

STEP 3

Transfer to a plate and keep warm as you finish the cakes.

Nutritional information

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