CARROT CAKE GREEK YOGURT PANCAKES
Good, light, fun carrot cake-tasting pancakes made with Greek yogurt. Try 2% Fage® Greek yogurt as topping. Doesn't go well with maple syrup, yogurt is better.
Provided by kornon
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 12.8 g, Cholesterol 52.4 mg, Fat 3.6 g, Fiber 1.8 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 145.4 mg, Sugar 4.1 g
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- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add all the ingredients except for carrot to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 30 seconds. Fold in the carrot by hand and allow the batter to sit for a few minutes so that it thickens up.
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