Walnut Carrot Cake Pancakes

By Sammi Haber Brondo
Total Time
35 Mins
Serves
5
Serving Size
2 pancakes
Meal
Breakfast
Course
Main

DESCRIPTION

These nutty, lightly sweet pancakes have the flavor of carrot cake. Top with maple syrup for a sweeter pancake.

Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Calories
250
Total Fat
16
Saturated Fat
2
Polyunsaturated Fat
9.224
Monounsaturated Fat
2.436
Cholesterol
0
Sodium
380
Carbohydrates
22
Dietary Fiber
3
Total Sugars
2
Protein
8
Vitamin D
0
Calcium
190
Iron
2
Potassium
270

Ingredients

  • 1 cup oat flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened walnut or other plant-based milk
  • 1/2 cup vanilla Greek yogurt
  • 1 teaspoon softened coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped California walnuts
  • 3/4 cup grated carrots (about 3 medium, peeled carrots)
  • Cooking spray
  • Chopped walnuts, grated carrots and maple syrup (optional toppings)

Preparation

  1. Stir together flour, baking powder, cinnamon and salt in a medium bowl.
  2. Stir together milk, yogurt, coconut oil and extract in a large bowl until well mixed. Add dry ingredients and mix well, then lightly stir in walnuts and carrots.
  3. Heat a large skillet over medium-low heat and coat with cooking spray. Spoon about 1/4 cup batter into skillet for each pancake. Cook for 2 minutes or until the surface is starting to bubble; carefully flip and cook for a minute on the other side or until pancakes are cooked through.
  4. Serve immediately with any desired toppings. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.