Fluffy Carrot Pancakes with Yogurt and Warm Spices Recipe
These fluffy carrot pancakes are a delicious and wholesome twist on classic pancakes, incorporating shredded carrot and yogurt for extra moisture and flavor. Perfect for a nutritious breakfast or brunch, they are soft, lightly spiced with cinnamon, and can be topped with maple syrup, nut butter, or extra yogurt for added indulgence.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup shredded carrot (from about 1 medium carrot)
- 3 eggs (lightly beaten)
- ½ cup applesauce (or milk)
- ½ cup plain yogurt
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 cup buckwheat flour or whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup raisins (optional)
- Butter or neutral oil (for greasing the pan)
Toppings (Optional)
- Maple syrup
- Nut butter
- Yogurt
Instructions
- Soften the Carrots: Add the shredded carrot to a heat-safe bowl. Boil water in a kettle and pour it over the carrots. Let them sit for 3-5 minutes to soften, then drain well and pat dry to remove excess moisture.
- Mix Wet Ingredients: In a medium bowl, combine the softened carrot, lightly beaten eggs, applesauce, plain yogurt, melted butter, and vanilla extract. Stir until evenly mixed.
- Combine Dry Ingredients: Add the buckwheat or whole wheat flour, baking powder, cinnamon, salt, and optional raisins to the wet mixture. Gently stir until just combined, ensuring not to overmix.
- Preheat Pan: Heat a nonstick or cast iron pan or griddle over medium heat. Add a small amount of butter or neutral oil, letting it melt and coat the surface to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter onto the hot pan, spreading it thinly. Cook for 2-3 minutes on one side until edges are set and the bottom is lightly browned. Flip carefully and cook for another 2-3 minutes until cooked through and golden.
- Repeat Cooking: Add more butter or oil as needed and continue cooking the remaining batter in batches, maintaining the same cooking times and temperature.
- Serve: Serve the pancakes warm with your choice of maple syrup, nut butter, or additional yogurt for a delicious breakfast treat.
Notes
- Soaking the shredded carrot in hot water softens them, making the pancakes less gritty and more tender.
- You can substitute applesauce with milk if preferred; however, applesauce adds natural sweetness and moisture.
- Using buckwheat flour makes these pancakes gluten-free and adds an earthy flavor; whole wheat flour is a suitable alternative for gluten-containing versions.
- To make the pancakes vegan, use flax eggs and plant-based yogurt and butter substitutes.
- For extra flavor, consider adding chopped nuts or a pinch of nutmeg to the batter.
- Ensure the pan temperature is medium to avoid burning the pancakes before they are cooked through.
- Raisins are optional but add a nice sweetness and texture contrast.
