Healthy Carrot Cake Pancakes

DESCRIPTION

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!

INGREDIENTS

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

INSTRUCTIONS

1. Finely grate carrot using a box grater or food processor. Transfer to a large mixing bowl.
2. Add egg, milk, cinnamon powder, vanilla extract, stevia and salt. Whisk until combined.
3. Whisk in spelt flour and baking powder until just combined. Do not overmix.
4. 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.
5. Make the yogurt sauce by mixing all the sauce ingredients in a bowl until combined.
6. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/healthy-carrot-cake-pancakes