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Carrot-Cake Pancakes

Top these pancakes with Greek yogurt, toasted pecans, and a sprinkling of cinnamon powder.
carrot cake pancakes topped with cream and pecans
  • Makes 5 servings
  • Prep Time 15 minutes
  • Cook Time 20 minutes


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

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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