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Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
8
Yield:
8 4-inch pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.

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  • Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

Increase sugar to 1/4 to 1/2 cup for sweeter (less healthy) pancakes. Use vanilla Greek yogurt if preferred.

Try sprinkling raisins on top while cooking the first side.

Nutrition Facts

134 calories; protein 13g; carbohydrates 12.8g; fat 3.6g; cholesterol 52.4mg; sodium 145.4mg. Full Nutrition
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