Walnut Carrot Cake Pancakes
DESCRIPTION
These nutty, lightly sweet pancakes have the flavor of carrot cake. Top with maple syrup for a sweeter pancake.
Total Time
Prep Time
15 Mins
Cook Time
20 Mins
Total Time
35 Mins
Nutrition
Calories
250 cal
Total Fat
16 g
Saturated Fat
2 g
Polyunsaturated Fat
9.224 g
Monounsaturated Fat
2.436 g
Cholesterol
0 mg
Sodium
380 mg
Carbohydrates
22 g
Dietary Fiber
3 g
Total Sugars
2 g
Protein
8 g
Vitamin D
0 mcg
Calcium
190 mg
Iron
2 mg
Potassium
270 mg
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
- Stir together flour, baking powder, cinnamon and salt in a medium bowl.
- 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.
- 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.
- Serve immediately with any desired toppings. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.