Carrot-Cake Pancakes
Top these pancakes with Greek yogurt, toasted pecans, and a sprinkling of cinnamon powder.
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
Directions
STEP 1
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.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
Thoughts to share?
Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
ADVERTISEMENT
More Like This
Buckwheat Cacao Pancakes With Raspberry Compote
This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients.
Plant-Power Pancakes
These vegan spelt-and-almond flour pancakes are wonderful topped with tahini and fresh raspberries.
Whey Protein Pancakes
These protein pancakes — made with rolled oats, protein powder, egg whites, and mashed banana — are great topped with coconut butter and fresh blueberries.
This Post Has 0 Comments