Good, light, enjoyable pancakes with a carrot cake flavor cooked with Greek yogurt. As a topping, use 2% Fage® Greek yogurt. Maple syrup does not go well with it; yogurt is preferable.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 4-inch pancakes |
Ingredients
- 1 cup old-fashioned oats
- ½ cup Greek yogurt
- 2 eggs
- 2 carrots, peeled and finely chopped
- ¼ cup skim milk, or more as needed
- ¼ cup vanilla protein powder (Optional)
- 1 tablespoon white sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 pinch ground ginger
- 1 carrot, peeled and grated
- cooking spray
Instructions
- Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
- Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Increase sugar to 1/4 to 1/2 cup for sweeter (less healthy) pancakes. Use vanilla Greek yogurt if preferred.
- Try sprinkling raisins on top while cooking the first side.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 145 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |