Preview
Healthy Carrot Cake Pancakes
5 min
Prep Time15 min
Cook Time20 min
Total TimeLife 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!
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.
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