Healthy Pancakes with Carrots and Yogurt

Healthy Pancakes with Carrots and Yogurt

These Healthy Pancakes with Carrots and yogurt are high in protein and are a nice source of both a veggie and fruit. They are also special enough for a holiday breakfast or brunch because they are super fluffy and taste a little like carrot cake!

carrot-pancakes-in-stack-on-plate-with-pearHealthy Pancakes with Carrots

These pancakes are a favorite way to have a veggie for breakfast. They sort of remind me of carrot cake, you know, without the frosting of course. They’re packed with a nice mix of nutrients have a super fluffy texture.

I love adding carrot to pancakes since they are very subtle both visually and in terms of flavor. My girls notice them for sure, but they never seem to mind—they love pancakes in all forms!

TIP: You’ll want to soak shredded carrots in very hot water to make sure that they are nice and soft and blend right into the finished pancakes.

ingedients in carrot pancakesIngredients You Need

You’ll need the following ingredients to make this recipe:

  • buckwheat or whole-wheat flour
  • applesauce
  • plain yogurt
  • eggs
  • butter
  • Pure vanilla extract
  • baking powder
  • cinnamon

TIP: Buckwheat is nice in this recipe because it absorbs moisture like a sponge and results in a really nice texture. (Look for it in the flour aisle of your grocery store as it’s usually widely available.) To use whole-wheat flour, see the Notes at the bottom of the recipe as you’ll just need to reduce the eggs to ensure the batter cooks through well.

how-to-make-carrot-pancakes--step-by-step

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

  1. Grate carrots and soak carrots in very hot water.
  2. Drain well, pat dry, and add to a bowl.
  3. Stir in the wet ingredients.
  4. Stir in the dry ingredients.
  5. Cook batter on one side in a greased pan.
  6. Flip over to cook through.

TIP: Be sure to spread the batter thinly in the pan to ensure that they cook through. I love using my Green Pan nonstick skillet for this recipe.

healthy pancakes with yogurt

Healthy Pancakes with Yogurt

The yogurt in this recipe adds moisture, but also protein and calcium. It’s a nice change from milk and eliminates the need for a large amount of butter or oil. If you have a dairy intolerance in the house simply replace the yogurt with additional applesauce.

Freezer-Friendly Pancakes for Toddlers

I love to keep extra pancakes in the freezer for quick weekday breakfasts. (I sometimes even make a batch and a half to make this possible.) Simply let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.

TIP: You can also spread nut or seed butter between two pancakes and serve like a sandwich.

Healthy Pancakes with Applesauce

I use applesauce in this recipe to give it some sweetness. We love to have these healthy pancakes for breakfast in the spring when it’s close to Easter, or any other time when we simply have extra carrots in the house!

TIP: My girls love them topped with syrup, nut butter, or even additional applesauce.

carrot-pancakes-on-teal-forkBest Tips for Success

  • Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well.
  • Use buckwheat flour for the most nutrition and best final texture. Or use whole-wheat flour and reduce the eggs. See the Notes section in the recipe for the info.
  • Let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.
  • Top with syrup, nut butter, or even additional applesauce.
  • Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.
  • Dairy-Free: Replace the yogurt with nondairy milk.
  • Gluten-Free: Use buckwheat flour (it’s naturally GF).

Please comment below with feedback on the recipe if you try it out, I’d love to hear from you!

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carrot-pancakes-in-stack-with-pear-slices

Healthy Pancakes with Carrots and Yogurt


Description

This is a thicker pancake batter due to the carrots and whole grain flours. If you prefer a thinner batter, add a few tablespoons of milk. Heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while you finish the batch, or serve them up as you go. (Recipe updated with more info on how to make with whole-wheat flour in March 2021.)


Ingredients

  • 1 cup packed shredded carrot (about 1 medium carrot)
  • 3 eggs, lightly beaten
  • 1/2 cup applesauce
  • 1/2 cup plain yogurt
  • 2 tablespoons butter, melted and slightly cooled
  • 1 teaspoon vanilla
  • 1 cup buckwheat flour or whole wheat flour (*If using whole-wheat, reduce the eggs to 2)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/3 cup raisins, optional
  • Butter or neutral oil
  • Maple syrup, nut butter, or yogurt to top as desired

Instructions

  1. Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain well and pat dry.
  2. Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.
  3. Add in the flour, baking powder, cinnamon, and raisins, if using, and stir gently to combine.
  4. Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.
  5. Cook batter, about 1/4 cup at a time and spreading thinly, for  about 2-3 minutes per side or until set around the edges and lightly browned.
  6. Add more butter and repeat to cook the rest of the pancakes.
  7. Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.

Notes

Let any leftovers cool fully, then store in a zip top freezer bag with as much air removed as possible. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave.

Soften the carrots in hot water first to ensure they’re soft enough in the cooked pancakes. Drain well.

Use buckwheat flour for the most nutrition and best final texture.

Or to use whole-wheat flour, reduce the eggs to 2.

Top with syrup, nut butter, or even additional applesauce.

Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.

Dairy-Free: Replace the yogurt with nondairy milk.

Gluten-Free: Use buckwheat flour (it’s naturally GF).



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