These Healthy Carrot Cake Pancakes are the perfect answer when you just HAVE to have a stack of pancakes that taste like carrot cake WITHOUT the guilt or gluten!
This post may contain affiliate links.
Oh boy am I thankful for the "how to peel a carrot video" that I recently did!
Not being one to waste food, I had no choice but to create a recipe using carrots. I must admit; ever since my friend, Katie of Katie's Front Door, started talking about the healthy carrot cake she was making, I have not been able to stop thinking about carrot cake! Truth be told, I honestly couldn't imagine how Katie would pull off a healthy carrot cake... but she did! Check out her recipe for Healthy-ish Carrot Cake!
I love carrot cake. I love pancakes. It's always a good time for breakfast, so while Jeff was doing some work around the house... I made Healthy Carrot Cake Pancakes! I didn't even tell him. Shhh.... that's in case they were a disaster. It happens. Not all recipes work out exactly like you imagine. Lucky for us, this one did!
I plated up a couple of these beauties, drizzled some honey, and walked them over to Jeff. I said, "here, try these" and walked away. He yelled after me, "Are these made with almond flour?" "Yep", secretly smiling, knowing these are going to be huge hit with him! We've both been eating low-carb for a couple for a couple of months now and pancakes were a NO-NO... until now!
These rounds of yumminess weigh in at 115 calories and 8 grams of carbs for 2 (4") pancakes! WOW! I can hardly believe it myself. It's true! And they are delicious!
You'll see Greek yogurt listed in the ingredients and Whole Milk Plain Yogurt shown in the ingredients. That's because I don't buy expensive Greek yogurt anymore. It's so simple (and half the price) to strain regular yogurt and turn it into Greek yogurt. Click the link to find out how: How to Make Greek Yogurt the Easy Way!
What you'll need:
- eggs
- ground nutmeg
- ground cinnamon
- 1% milk
- Greek yogurt
- maple sugar
- baking powder
- almond flour
- grated carrots
Step One:
In a medium size mixing bowl, add eggs, nutmeg, cinnamon, sugar, milk & yogurt. Whisk together until most of the lumps are gone.
Step Two:
Peel and shred carrots. Add baking soda & almond flour. Mix. Add shredded carrots and let sit for 5 minutes.
Step Three:
Heat a 12" non-stick skillet on low. Lightly spray pan with olive oil (I use a mister like this one). Scoop about 1 ½ Tablespoons per pancake onto hot pan and let cook for 2 minutes and 30 seconds or until pancake is cooked and slightly firm on the edges. Flip and cook an additional 1 minute 30 seconds to 2 minutes. I like to make 2 at a time so I have plenty of room for flipping.
Step Four:
Top your pancakes with your desired toppings. I used a dab of Greek Yogurt, a drizzle of honey, crushed pecans, & a little grated carrot! Serve and Enjoy!
These pancakes do not cook as quickly as a recipe made with all purpose flour... but they are worth the wait!!!
Hope you enjoy this recipe as much as I have. Want more healthy and delicious recipes? Subscribe to our newsletter, like us on Facebook, follow us on Instagram and you'll see what I'm cooking up as soon as it's posted!
Healthy Carrot Cake Pancakes
Ingredients
- 2 Eggs
- ¼ teaspoon Ground Nutmeg
- 1 tsp Maple Sugar Can also use regular sugar
- ½ teaspoon Ground Cinnamon
- ⅓ cup Greek Plain Yogurt
- ⅓ cup Almond Flour
- 1 tablespoon Baking Powder
- 1 cup Grated Carrots
- 1 Tbsp Milk skim, 2%, or whole works fine
Instructions
- In a medium size mixing bowl, add eggs, nutmeg, cinnamon, sugar, milk & yogurt. Whisk together until most of the lumps are gone.
- Peel and shred carrots. Add baking soda & almond flour. Mix. Add shredded carrots and let sit for 5 minutes.
- Heat a 12" non-stick skillet on low. Lightly spray pan with olive oil (I use a mister like this one). Scoop about 11/2 Tablespoons per pancake onto hot pan and let cook for 2 minutes and 30 seconds or until pancake is cooked and slightly firm on the edges. Flip and cook an additional 1 minute 30 seconds to 2 minutes.
- Top your pancakes with your desired toppings. I used a dab of Greek Yogurt, a drizzle of honey, crushed pecans, & a little grated carrot (these add additional calories)
Sheryl
These look and sound so yummy! I’m definitely trying these!
Louise
YAY! This is my go-to recipe when I feel like cake for breakfast! So yummy!