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Carrot Cake Greek Yogurt Pancakes

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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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25 m servings 128 cals
Original recipe yields 8 servings (8 4-inch pancakes)

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  • Prep

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  1. 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.
  2. 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

Per Serving: 128 calories; 3.6 g fat; 11.4 g carbohydrates; 12.9 g protein; 52 mg cholesterol; 135 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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