These Healthy Carrot Cake Pancakes are the perfect weekend breakfast without the guilt! Gluten free and only 124 calories per serving. Who says you can't have your cake and eat pancakes too?
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American, Healthy Breakfast
Servings: 4
Calories: 115kcal
Author: Louise
Ingredients
2Eggs
¼teaspoonGround Nutmeg
1tsp (affiliate link)Maple SugarCan also use regular sugar
½teaspoonGround Cinnamon
⅓cupGreek Plain Yogurt
⅓ cupAlmond Flour
1tablespoonBaking Powder
1 cupGrated Carrots
1Tbsp Milkskim, 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)