Go Back
+ servings
Greek Yogurt Carrot Cake Pancakes | www.inkatrinaskitchen.com

Greek Yogurt Carrot Cake Pancakes Recipe with Cream Cheese Maple Syrup

Yield: 12 pancakes
Prep Time: 15 mins
Total Time: 30 mins
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

Ingredients
  

  • 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

Instructions
 

  • 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.