• Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Serves: 2

Carrot Cake Pancakes r2

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup multigrain flour mix or whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 cup reduced fat buttermilk
  • 1 egg
  • 1/4 cup brown sugar
  • 1 cup grated carrots
  • 6 oz vanilla Dannon Oikos Greek yogurt
  • 3 tbsp maple syrup
  • confectioner’s sugar, to taste


Mix the flours, baking powder, cinnamon and ginger in a large bowl.
In a separate bowl, whisk together the milk, egg, sugar and carrot.
Mix the wet and dry ingredients until just combined.
Heat a nonstick skillet over medium heat. Spray with cooking spray. Pour the mixture into the pan in 1/4 cup increments. Heat each pancake until the surface starts to bubble, about 2-3 minutes. Flip and cook the other side until the bottom is golden brown, about 1-2 minutes. Remove from heat and repeat with remaining batter.
Mix the greek yogurt and maple syrup together. Add some powdered sugar until it is as sweet and thick as you’d like.
Serve the pancakes in stacks with the yogurt sauce drizzled in-between each pancake.

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