Description
Fluffy pancakes blended with carrot cake flavors, featuring grated carrots, warm spices, and a hint of coconut oil for a moist, breakfast‑worthy treat.
Ingredients
Scale
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) King Arthur Golden Wheat Flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon table salt
- 1/4 teaspoon ground nutmeg
- 1 1/3 cups (303g) milk, whole preferred; lukewarm
- 2/3 cup (152g) plain Greek yogurt, full-fat preferred
- 1/4 cup (57g) coconut oil, softened or melted; plus more for the skillet
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 large egg, separated
- 2 cups (198g) grated carrots, from about 2 large carrots
- 1/2 cup (53g) pecans, toasted and chopped
- 3 tablespoons (27g) King Arthur Cinnamon Sweet Bits
- Topping (optional) 1/4 cup (57g) plain Greek yogurt
- 2 to 3 teaspoons maple syrup, plus more for serving
- 2 to 3 teaspoons milk
- pecans, toasted and chopped; for serving
Instructions
- In a large bowl whisk together the flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
- In a separate bowl combine milk, Greek yogurt, melted coconut oil, vanilla extract, and the egg yolk; whisk until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined, leaving a few lumps.
- Fold in the grated carrots, Cinnamon Sweet Bits, and half of the toasted pecans.
- In a clean bowl beat the egg white to stiff peaks, then gently fold it into the batter for extra fluffiness.
- Heat a non‑stick skillet over medium heat and lightly coat with coconut oil.
- Pour about ¼ cup of batter onto the skillet; cook until bubbles form on the surface and edges set, 2‑3 minutes, then flip and cook another 1‑2 minutes.
- Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil as needed.
- For the optional topping, whisk together Greek yogurt, maple syrup, and a splash of milk until smooth.
- Serve the pancakes stacked, drizzle with maple syrup, and top with remaining pecans and a dollop of yogurt.
Notes
For a gluten‑free version, replace both flours with a 1:1 gluten‑free blend. Ensure the milk is lukewarm to help the yogurt blend smoothly. Adjust sweetness with extra maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approx 150g)
- Calories: 250 kcal
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pancakes, carrot cake, breakfast, brunch, spiced, easy, fluffy