Get the Recipe: Carrot Cake Pancakes
Who said pancakes are unhealthy?! These Carrot Cake Pancakes are packed with fresh carrots, yogurt, ginger, cinnamon, and nutmeg. A delicious and nutritious way to start your morning!
Ingredients
- 1 1/4 cup shredded carrot, packed
- 1 1/4 cup buttermilk, No substitutes
- 1 cup Gluten Free Bisquick
- 1/2 cup vanilla yogurt
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 egg
- Oil for frying, I prefer coconut oil, but canola oil works well too
Instructions
- Place all ingredients in a blender and blend for 15-20 seconds. Blend until combined, be careful not to over mix.
- Heat a large skillet or griddle to medium heat, add about a teaspoon of oil to the skillet use a 1/4 cup measuring cup or ice cream scoop to add the batter into your skillet.
- Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
- Before you add a new batch to the skillet, add oil again.
- Enjoy with warm honey or syrup.
Serving: 1 pancake, Calories: 143kcal, Carbohydrates: 27.4g, Protein: 3.5g, Fat: 2g, Cholesterol: 6.2mg, Sodium: 255.5mg, Fiber: 1.7g, Sugar: 8.1g
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