These light and fluffy Carrot Cake Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats and whipped up in the blender in under 5 minutes!
Carrot cake for breakfast!!!
Well, kind of. It’s more like carrot cake PANcakes if you want to get super technical about it, but in what world does that sound like a bad alternative? Definitely not in mine. Especially since… well… as much as I like cake, I’m not overly keen on the idea of eating it for breakfast. Ya know? Not unless it’s the day after my birthday – then I’m having a full-fledged chocolate cake breakfast fiesta.
But in general? I like something a little more hearty and not-so-sweet to start my day. Don’t get me wrong – you guys know I love my sweet breakfasts – but there’s sweet and then there’s too sweet, and cake with frosting tends to fall under the latter. For breakfast, at least.
Besides! With these? I get to enjoy a hearty breakfast and my favourite thing about carrot cake (read: the frosting).
It’s basically frosted heartiness at its finest…
So let’s talk deets.
These light and fluffy carrot cake Greek yogurt pancakes are two things… well, besides light and fluffy. They’re easy and they’re nutritious.
They take all of about 5 minutes to whip up, and all you have to do is toss everything into a blender and let it do all the work for you. Oh, and you don’t need any fancy blenders either – I just use my Magic Bullet* since it’s perfect for single servings and super easy to clean up.
The entire recipe (6 – 7 palm-sized pancakes) is a single serving and boasts almost 20g of whole food protein at just under 300 calories (minus toppings). For toppings, I suggest whipping up a cream cheese “frosting” by combining cream cheese with either maple syrup or icing sugar until you get the sweetness and consistency you want, and then sprinkling everything with crushed walnuts, raisins, and maybe an additional drizzle of maple syrup.
Happy eating!
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Carrot Cake Greek Yogurt Pancakes
- Total Time: 15 mins
- Yield: 1 serving, 6-7 pancakes 1x
Ingredients
- 1/4 cup (55 g) plain Greek yogurt
- 1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
- 1/2 cup (40 g) rolled oats
- 2 large egg whites OR 1 large egg
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of nutmeg
- 1/2 tsp vanilla extract
- 1/4 cup (33 g) grated carrot
Instructions
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add all the ingredients except for carrot to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 30 seconds. Fold in the carrot by hand and allow the batter to sit for a few minutes so that it thickens up.
- Pour the batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more greek yogurt pancake recipes? Try one of these!
Blueberry Banana Greek Yogurt Pancakes
Chunky Monkey Greek Yogurt Pancakes
Cinnamon Roll Greek Yogurt Pancakes
Apple Oat Greek Yogurt Pancakes
Banana Oat Greek Yogurt Pancakes
Amanda this is so yummy! I’m half greek and I’ve been searching online for greek related recipes and I’m glad I found your website 🙂
These were great! I used normal yogurt instead of Greek, and it still turned out perfect. I will definitely be making them again, with a double batch (as in, full banana). The recipe made 3 medium pancakes for me.
These are delicious! I had them with a dollop of yogurt and some cinnamon. Big fan.
These Pancakes look great! I was wondering if I can also use normal yoghurt for this? What do you think? Thanks for your reply 🙂
Those look so good. I have to try this recipe
this looks wonderful! carrot cake pancakes! Wow, and Greek yogurt topped too, love the other flavors too, thank you for this!
What an awesome way for me to put some extra veggies into breakfast for the kids. Love it. Also, I just want to say I seriously thought this was a carrot cake recipe at first, your photo totally got me. Dah, it’s pancakes. Anyways thanks for some extra morning inspiration.
It must be delicious
These look phenomenal and work with my carrot cake ways these days. I’ve already made your spiced carrot muffins so I know these pancakes will be a winner too.
I’m a big fan of Carrot Cake in general, so as pancakes, it sounds like it would be incredible and I love the addition of Greek yogurt to the mix!
I love adding shredded carrot to pancakes (or oatmeal too) it gives them more volume and texture, Also I think carrots are wonderfully naturally sweet, I love carrots!!:-D
I’m so pumped that your sharing awesome recipes again and out of your writing funk! I’m so excited that your back! These pancakes seriously look amazeballs!✊👊🙌
Mmmmm these look so good!!
I’m totally loving the carrot cake comeback this spring. So many carrot cake recipes! My dad is the BIGGEST carrot cake fan, so he would go nuts over this.Haven’t had breakfast yet, but going for something with eggs!
I like carrot cake and this recipe looks great, thanks for sharing. I will say there have been times I’ve had cake for breakfast but I guess that is a post for another day. I think both carrot cake as well as red velvet definitely rely on the cream cheese frosting.