📋 Healthy Carrot Cake Pancakes
Life is short - eat cake for breakfast! Especially when the cake is disguised as pancakes! With cinnamon spiced yogurt, these pancakes are irresistible. Easily adaptable for dairy-free/vegan and a way to include veggies in your breakfast!1 servings • Prep time: 5 minutes • Cook time: 15 minutes
Ingredients
1 medium carrot - for the pancakes
1 egg - for the pancakes
50g wholemeal spelt flour - for the pancakes
30ml non-fat milk - for the pancakes
1 tsp cinnamon powder - for the pancakes
1/4 tsp nutmeg - for the pancakes
1/2 tsp baking powder - for the pancakes
1/4 tsp vanilla extract - for the pancakes
10 drops stevia - for the pancakes
Pinch of salt - for the pancakes
4 tbsp non-fat greek yogurt - for the spiced greek yogurt sauce
1/2 tbsp maple syrup - for the spiced greek yogurt sauce
1/2 tsp cinnamon powder - for the spiced greek yogurt sauce
1 tbsp chopped roasted pecans - for the toppings
Sprinkle of cinnamon powder - for the toppings
Instructions
Finely grate carrot using a box grater or food processor. Transfer to a large mixing bowl.
Add egg, milk, cinnamon powder, vanilla extract, stevia and salt. Whisk until combined.
Whisk in spelt flour and baking powder until just combined. Do not overmix.
Heat up a nonstick skillet over medium-low heat. Add a ladleful of pancake batter to the skillet and cook for 1-2 minutes on each side or until golden brown. Repeat until all the batter is used up.
Make the yogurt sauce by mixing all the sauce ingredients in a bowl until combined.
To assemble, top one pancake with a little yogurt sauce, place another pancake on top, add more yogurt sauce, and repeat until the final pancake. Top with the rest of the yogurt sauce, a sprinkle of cinnamon powder and some chopped pecans. Enjoy!
RecipesBreakfastHealthy Carrot Cake Pancakes
5 min
Prep Time
15 min
Cook Time
Total Time
Life is short - eat cake for breakfast! Especially when the cake is disguised as pancakes! With cinnamon spiced yogurt, these pancakes are irresistible. Easily adaptable for dairy-free/vegan and a way to include veggies in your breakfast!
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Ingredients (1 serving)
MetricImperial
Pancakes
1 medium carrot
1 egg
50g wholemeal spelt flour
30ml non-fat milk
1 tsp cinnamon powder
1/4 tsp nutmeg
1/2 tsp baking powder
1/4 tsp vanilla extract
10 drops stevia
- Pinch of salt
Spiced Greek yogurt sauce
4 tbsp non-fat Greek yogurt
1/2 tbsp maple syrup
1/2 tsp cinnamon powder
Toppings
1 tbsp chopped roasted pecans
- Sprinkle of cinnamon powder
- Finely grate carrot using a box grater or food processor. Transfer to a large mixing bowl.
- Add egg, milk, cinnamon powder, vanilla extract, stevia and salt. Whisk until combined.
- Whisk in spelt flour and baking powder until just combined. Do not overmix.
- Heat up a nonstick skillet over medium-low heat. Add a ladleful of pancake batter to the skillet and cook for 1-2 minutes on each side or until golden brown. Repeat until all the batter is used up.
- Make the yogurt sauce by mixing all the sauce ingredients in a bowl until combined.
- To assemble, top one pancake with a little yogurt sauce, place another pancake on top, add more yogurt sauce, and repeat until the final pancake. Top with the rest of the yogurt sauce, a sprinkle of cinnamon powder and some chopped pecans. Enjoy!
Notes
- For dairy-free, substitute milk with any milk of choice and Greek yogurt with coconut yogurt.
- For vegan, substitute egg with egg replacer or flax egg, milk with any milk of choice and Greek yogurt with coconut yogurt.
- Feel free to substitute stevia and maple syrup with any sweetener of choice, as much as you would like.
