Nourishing Carrot Cake Pancakes

Hi everyone! This morning I wanted to make something a little different than my usual bowl of oats for breakfast, so I whipped up some carrot cake inspired pancakes. Naturally I posted them on Snapchat once they were finished, and instantly received messages asking how to make them.

This was more an experimental recipe, so I didn’t document the process  with pictures on how they’re made like I normally do. However, I figured since it was such a simple recipe I could get away with just showing you the final result! The grated carrot adds Vitamin C and antioxidants, and combined with cinnamon and vanilla makes the pancakes feel like dessert.

They’re also layered with greek yogurt that reminds me of the tangy-ness of cream cheese frosting on a perfect slice of carrot cake! The best part is that they’re great for you, contain healthy fats, protein, and are very filling. Oh, and they don’t look too bad either 🙂

Nourishing Carrot Cake Pancakes (one serving)

• 1 egg
• 1 banana, mashed
• 1/3 cup oatmeal (I used Trader Joe’s ancient grains and super seed oatmeal. It has almonds, quinoa flakes, oats, flax, and all kinds of good stuff!)
• 1 large carrot, finely grated
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• pinch of salt
• Optional: Greek yogurt and maple syrup to serve

1. In a bowl combine all ingredients except greek yogurt.
2. Heat a skillet to medium-low heat, and melt a little coconut oil/ghee/butter. Drop large spoonfulls of batter onto the skillet, and cook for a few minutes until lightly browned.
3. Flip pancakes, cook for another couple of minutes until golden on the other side, and repeat with the rest of the batter.
4. To serve layer pancakes with greek yogurt, sprinkle with cinnamon, and drizzle with a little real maple syrup. Enjoy!