Print
Ingredients
Scale
- 1 1/4 cups white whole wheat flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup milk of choice
- 1/2 cup plain yogurt
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (from 1 large carrot)
Instructions
- Grate the large carrot finely and set aside.
- In a medium bowl, mix the dry ingredients: flour, brown sugar, baking powder, cinnamon, salt, nutmeg, and ginger.
- In another bowl, whisk together the eggs, milk, yogurt, melted butter, and vanilla until smooth.
- Combine the wet and dry mixtures, folding gently without over-mixing.
- Fold in the grated carrots until evenly distributed.
- Preheat a griddle over medium-low heat and lightly coat with nonstick spray.
- Pour 1/4 cup of batter onto the griddle, cooking until bubbles form. Flip and cook until golden brown.
- Serve warm with butter and syrup or your choice of toppings.
Notes
Always use freshly grated carrots for the best flavor and texture.
Ensure the griddle is at the right temperature to avoid burnt or soggy pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Calories: 145
- Sugar: 4
- Sodium: 200
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 4
- Cholesterol: 45