Carrot Cake Pancakes

Course Breakfast, Dairy Free, Gluten Free, Low FODMAP
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup oat flour gluten free
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1 egg beaten
  • 2 tbsp brown sugar packed
  • 1 cup milk or milk alternative
  • 1 tsp vanilla extract
  • 1.5 cups carrot finely grated
  • 1 tbsp butter

Maple Yogurt Topping

  • 6 oz greek yogurt plain
  • 1 tbsp maple syrup
  • 1/4 cup pecans toasted

Instructions

  1. Peel and grate the carrots. Use a handheld grater or a food processor.

  2. In a large bowl, mix the dry ingredients: oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.

  3. In a separate bowl, mix the wet ingredients: egg, milk, and vanilla extract.

  4. Add wet ingredients to dry ingredients, stir until incorporated. 

  5. Add carrots and combine. Let batter rest for two minutes. 

  6. Heat a medium-large skillet over medium heat and add butter. Add 1/4 of the batter at a time for pancakes.

  7. Flip when bubbles start to form on the top of the pancake. Be patient! 

For the topping

  1. Mix greek yogurt and maple syrup.

  2. Top pancakes with maple yogurt and toasted pecans

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

For people living with diabetes, it is important to learn what foods have carbohydrates and how many of them you should be eating at each meal. A diabetes-friendly diet is not about total elimination but rather managing how many carbs you eat and how often. It can be frustrating with different people telling you what not to eat but a dietitian listens to find meal solutions that make sense for your taste preferences and lifestyle. Work with Sally to find the correct balance for you.