Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup whole wheat flour; 2 tablespoons wheat germ; 2 tablespoons ground flax seed; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1/8 teaspoon salt; 2 eggs, beaten; 1 1/3 cups lowfat or soy milk; 1/2 cup pureed carrots; 2 tablespoons honey; 1 teaspoon vanilla extract; 6 ounces French Vanilla yogurt; 1/4 cup chopped walnuts

Servings: persons

1 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons wheat germ
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
2 eggs, beaten
1 1/3 cups lowfat or soy milk
1/2 cup pureed carrots
2 tablespoons honey
1 teaspoon vanilla extract
6 ounces French Vanilla yogurt
1/4 cup chopped walnuts

1
Whisk together the flours, wheat germ, flax, baking powder, cinnamon, and salt.
2
In a separate bowl, whisk together eggs, milk, pureed carrots, honey, and vanilla extract until well blended.
3
Pour liquid ingredients over the dry ingredients and stir until just combined.
4
Heat a large non stick skillet to medium-high heat. Pour batter onto the hot skillet using a heaping 2 tablespoon scoop.
5
Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden-brown, about 3 minutes. Flip and cook until golden, an additional 2-3 minutes.
6
Serve topped with French vanilla yogurt and chopped walnuts.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup whole wheat flour, 2 tablespoons wheat germ, 2 tablespoons ground flax seed, and more.

Yes, Carrot Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes

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