Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Carrot Cake Pancakes
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 10%
CARBS 18G60% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 4G28% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes flavored with warm carrot cake spices, studded with carrot, pineapple, and pecans, topped with maple yogurt. Sweet and spiced with a nutritious vegetable element. Great for breakfast or packed in lunch boxes.
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View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon each of cloves, nutmeg, ginger
- 2 eggs
- ½ cup plain Greek yogurt
- 1 ¼ cups milk (I use whole milk)
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1-1 ½ cups shredded carrots (2-3 medium carrots*)
- 1 cup crushed pineapple (drained well**)
- 1 cup plain Greek yogurt
- 1 tablespoon pure maple syrup
- toasted pecans
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 10%
CARBS 18G60% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 4G28% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 147mg
- Total sugar
- 7g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 87mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.