Flourless carrot cake yogurt pancakes are too good to be true! Protein-packed, made with simple wholesome ingredients, lower sugar, gluten-free, and oh-so-tasty! Just blend, cook and serve.
Since we’re talking pancakes today, this recipe is good for breakfast or brunch and stuffed with plenty of healthy perks, too. And talk about easy!
All you have to do to make these pancakes is blend ingredients in a blender, then pour into a pan to cook. SIMPLE.
This superfood breakfast is perfect to celebrate spring. Grab a fork and dive in!
But first … thank you to my Charleston, South Carolina, a friend for turning me on to this one.
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Ingredients …
4-5 ounces of a good vanilla yogurt
2 large ggs – healthy fats, rich in choline, protein and Vitamin D
1 banana – perfect potassium boost and natural sweetener
1 tsp. cinnamon – anti-flammatory spice to help heal that body. Also aids in digestion.
1 large carrot – We all know they are great for the eyes due to Carotene, but carrots are also high in pectin fiber. Pectin is a soluble fiber that can help feed that good bacteria in your gut, yea!
1/2 to 1/3 cup Tapioca starch or ground gluten-free oats (oat flour) – a great gluten-free alternative to processed white flour. You can even use Almond flour. All work (just different textures and cooking times) and all are high in fiber.
1 tsp. baking powder
1/4 tsp. sea salt
1 tsp vanilla extract
Optional: Dark chocolate or cacao nibs – more antioxidants to make these mega healthy pancakes.
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Directions …
Place eggs, carrot, banana and yogurt in a blender.
Blend until creamy or liquefied.
Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
Place batter in fridge to set for 30 minutes.
Remove from fridge once batter has set.
Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
Top pancakes with extra vanilla yogurt and optional nuts/cacao nibs.
TammySue Vincent is a celiac and the editor’s wife.
