Wake up to the delightful fusion of carrot cake and fluffy pancakes! These light and flavorful pancakes are made with Greek yogurt for a tangy twist and packed with the goodness of carrots and warm spices. A healthy and delicious way to start your day!

Follow The Directions

01

Step

In a blender, combine oats, Greek yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger. Blend until the batter is smooth. (Approximately 2 minutes)

02

Step

Gently fold in the grated carrot until evenly distributed. (Approximately 1 minute)

03

Step

Heat a griddle over medium-high heat and lightly coat with cooking spray. (Approximately 3 minutes)

04

Step

Using a 1/4 cup measuring cup, scoop batter onto the hot griddle. Cook until bubbles begin to form on the surface and the edges appear dry. (Approximately 3-4 minutes per side)

05

Step

Flip the pancakes and cook until golden brown on the other side. (Approximately 2-3 minutes)

06

Step

Repeat with the remaining batter, ensuring the griddle remains lightly greased.

For best results, use a high-quality Greek yogurt, preferably plain or vanilla flavored, to control the sweetness.
If the batter is too thick, add a splash of milk until it reaches your desired consistency.
These pancakes pair wonderfully with a dollop of Greek yogurt, a sprinkle of chopped walnuts, or a drizzle of honey. Maple syrup is not recommended.
Feel free to experiment with other spices like cardamom or allspice to customize the flavor profile.
For a vegan option, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes).

Adela Kris

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