These carrot cake pancakes are wet and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.Looking for tasty pancakes that won’t leave you with a sugar crash? Attempt these Carrot Cake Pancakes! The majority of carrot cake pancakes make you seem like you just consumed dessert. But these are perfect: sweet adequate with a healthy spin! They’re gently sweetened with maple syrup, tender and moist from the carrots, and completely spiced with cinnamon, ginger and nutmeg. Even much better, leading them with maple Greek yogurt and the sweet tang is magic. It resembles consuming a piece of carrot cake … that’s suitable for breakfast.What’s in these carrot cake pancakes?These carrot cake pancakes have lots of components that were already in Alex and my pantry and refrigerator: we didn’t need to make a special journey to make them! We hope the same will be true for you, presuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our boy Larson for Easter!). Here’s what you’ll require: Flour: you can use 100%all function, or a mix of all purpose and entire wheat or oat flourSpices: you’ll utilize cinnamon, ginger, and nutmeg for that carrot cake vibeGreek yogurt: we like using yogurt in our pancakes to make them perfectly moistMaple syrup: for a subtle sweet taste: no refined sugar!Milk, egg, baking powder, and oil: to round out the basic pancake ingredientsCarrots: finely grated with a shredder– this is what takes the most time!Maple Greek yogurt: a healthy spin on cream cheese frosting!The maple Greek yogurt topping is what puts these carrot cake pancakes over the leading! Alex and I do not usually buy cream cheese, and it can make a rich-tasting topping. For a healthy spin, we utilized Greek yogurt to produce a sort of cream cheese icing! The tang of the
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