Carrot Cake Pancakes
For a special occasion or holiday brunch, wow your guests with these mouthwatering carrot cake pancakes topped with creamy, maple-orange sauce (made with Greek yogurt!).
1-1/2 cups unsweetened thick Greek yogurt
3 tbsp pure maple syrup
½ tsp grated orange zest
1 cup all-purpose flour
½ cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
½ tsp each baking soda and salt
¼ tsp each ground nutmeg and ground ginger
1-2/3 cups buttermilk
1 cup cooked, mashed carrots (see Cooking Tip)
¼ cup pure maple syrup
2 tbsp good-quality vegetable oil or melted butter
1 tsp vanilla
½ cup each chopped walnuts (or pecans) and shredded coconut
Extra maple syrup for serving (optional)
Combine all topping ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Preheat electric griddle to medium-high heat. To make pancakes, combine both flours, cinnamon, baking powder, baking soda, salt, nutmeg and ginger in a large bowl. Mix well.
In a medium bowl, whisk together buttermilk, carrots, maple syrup, oil, egg and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Stir in walnuts and coconut.
Lightly oil griddle. For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with maple-orange yogurt sauce (and extra maple syrup, if desired). Enjoy!
Makes 12 large pancakes
Per pancake (with 2 tbsp sauce): 198 calories, 7.4 g total fat (3.4 g saturated fat), 8 g protein, 26 g carbohydrate, 2.2 g fiber, 10 mg cholesterol, 175 mg sodium
Cooking Tip: Many carrot-cake pancake recipes call for raw, finely grated carrots, which won’t cook properly in the short time it takes to make pancakes. The solution is to cook the carrots first. Just steam or boil them until tender, allow them to cool, then mash them really well with a fork.