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Carrot Cake Pancakes
Food & Drink
for the drizzle
1 tbsp (14g) Greek yogurt cream cheese, softened
1 tsp nonfat milk
8 drops vanilla crème stevia, or to taste
for the pancakes
1 cup (120g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tsp unsalted butter or coconut oil, melted
2 tsp vanilla extract
1 tsp pure maple syrup
½ cup (120g) plain nonfat Greek yogurt
¾ cup (180mL) nonfat milk
¾ cup (95g) finely grated carrots (about 2 medium, peeled first!)
To prepare the drizzle, stir together the Greek yogurt cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag. Set aside.
To prepare the pancakes, whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, stir together the butter, vanilla, and maple syrup. Mix in the Greek yogurt, stirring until no large lumps remain. (If the butter or coconut oil re-solidifies, briefly microwave the mixture for 10-15 seconds.) Alternate between adding the flour mixture and the milk, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and preheat over low heat.
Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides.
Just before serving, cut off a small corner of the zip-topped bag. Top the pancakes with the cream cheese drizzle and pure maple syrup, if desired.
Well-softened Neufchâtel cream cheese may be substituted for the Greek yogurt cream cheese.
In the drizzle, 1 teaspoon of pure maple syrup may be substituted for the vanilla crème stevia. If using this substitution, omit the milk.
For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well
Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour.
For the best results, use the smallest holes of a box grater to grate the carrots. The standard-sized holes yield grated carrots that don’t fully soften while cooking. Do not substitute store-bought pre-shredded carrots. They’re much drier and will not soften while cooking.