Carrot Cake Greek Yogurt Pancakes
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Ingredients25 m servings 128 cals
Original recipe yields 8 servings (8 4-inch pancakes)
- 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.
- 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.
Per Serving: 128 calories; 3.6 g fat; 11.4 g carbohydrates; 12.9 g protein; 52 mg cholesterol; 135 mg sodium. Full nutrition