Greek Yogurt Carrot Cake Pancakes Recipe with Cream Cheese Maple Syrup
Yield: 12 pancakes
These carrot cake pancakes are easy to whip up and are packed with protein with the addition of Greek Yogurt. BONUS RECIPE: Indulgent Cream Cheese Maple Syrup
- For the Pancakes:
- 6 oz pineapple Greek yogurt I use Chobani
- 1 egg
- 1/4 Cup carrots shredded
- 1/2 Cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- For the Syrup:
- 1/2 Cup cream cheese
- 1/2 Cup maple syrup
For the Pancakes:
Combine yogurt, egg, and carrots and stir until creamy.
In a separate bowl mix together flour, baking soda, and pumpkin pie spice.
Mix together the wet and dry ingredients until combined. You may need to add a tablespoon of water (thin to desired pancake consistency).
Preheat griddle or large pan to medium heat. Spray with cooking spray and spoon batter onto griddle. Cook until bubbles form on top (2-3 minutes) and flip. Cook for and additional 1-2 minutes until cooked through.
For the Syrup
Place cream cheese and syrup in a small microwave-safe bowl.
Microwave 1 minute (or longer) until cream cheese is melted. Stir and pour over pancakes.