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Fluffy Carrot Pancakes  (with Yogurt!) 

High in protein and are a nice source of both a veggie and fruit.

– Buckwheat or whole wheat flour – Applesauce – Plain yogurt – Eggs – Butter – Pure vanilla extract – Baking powder – Cinnamon

Ingredients Needed:

Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain carrots well and pat dry. (This softens them up.)

Step 1.

Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl. Use milk in place of applesauce if desired.

Step 2.

Add in the flour, baking powder, cinnamon, salt, and raisins, if using, and stir gently to combine.

Step 3.

Heat a nonstick or cast iron pan or griddle over medium-heat. Add little butter, let melt, and swirl to cover pan.

Step 4.

Cook batter, about ¼ cup at a time and spreading thinly, for  about 2-3 minutes per side or until set around the edges and lightly browned.

Step 5.

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Serve warm with maple syrup, nut butter, or yogurt, depending on your preference. To see how to bake as sheet pan pancakes, click the link below.