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1
Make the Pancakes: Put the carrots in a large pot and cover with cold water.
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2
Bring to a boil over medium-high heat.
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3
Simmer until the carrots are tender, about 10 minutes.
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4
Drain.
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5
Put the cooked carrots and buttermilk in a food processor or blender and puree until smooth.
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6
Add the vanilla bean, orange zest, eggs, and sugar; puree to fully incorporate.
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7
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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8
Pour the wet carrot mixture into the dry flour mixture.
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9
Whisk until a smooth batter is formed.
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10
The batter may be covered and refrigerated for 1 hour or up to 4.
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11
Make the Topping: In a small bowl, combine the yogurt, honey, orange zest, and a pinch of salt.
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12
Cover and set aside in the refrigerator for 30 minutes or up to overnight so the flavors can come together.
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13
If desired, transfer the yogurt mixture to a couple of plastic squeeze bottles and add a few drops of food coloring to festively decorate the pancakes.
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14
Heat a griddle or nonstick skillet over medium heat and coat with nonstick cooking spray or butter.
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15
Working in batches, ladle the batter onto the pan to form pancakes.
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16
Cook until bubbles appear on the surface and undersides are golden brown, about 2 minutes.
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17
Reduce the heat to medium-low and flip with a silicon spatula.
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18
Cook about 1 minute more on the second side, taking care not to burn the nuts.
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19
Serve immediately or transfer to a platter and cover loosely with foil to keep warm.
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20
Repeat with the remaining batter, until its used up.
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21
Serve the pancakes decorated with the colored yogurt.
