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Infuse the flavors of a classic carrot cake into your morning routine with delectable carrot cake pancakes.

Carrot Cake Pancakes Recipe

Ingredients

• 1 cup whole wheat flour (or a mix of whole wheat and oat flour)
• 1 tablespoon coconut sugar or honey
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 large egg
• 2 tablespoons melted coconut oil or unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 1/4 cup chopped walnuts or pecans (optional)
• Greek yogurt or low-fat cream cheese for topping (optional)
• Fresh fruit (such as berries or sliced bananas) for topping

Instructions

1. Prepare the dry ingredients: In a mixing bowl, whisk together the whole wheat flour, coconut sugar (or honey), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
2. Mix the wet ingredients: In another bowl, whisk together the almond milk, egg, melted coconut oil (or applesauce), and vanilla extract.
3. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s important not to overmix to keep the pancakes fluffy.
4. Add carrots and nuts: Fold in the finely grated carrots and chopped nuts (if using) into the pancake batter.
5. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or non-stick spray. Pour 1/4 cup portions of batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve: Serve the healthy carrot cake pancakes warm. Top them with a dollop of Greek yogurt or a smear of low-fat cream cheese for a creamy topping. Add fresh fruit on top for extra flavor and nutrition.