Carrot Cake Pancakes with Maple Yoghurt
Inspired by techniques from King Arthur Baking.
Warmly spiced pancakes packed with grated carrot and toasted pecans, topped with a maple yoghurt dollop that echoes classic carrot cake.
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Method
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Equipment
- large bowl
- medium bowl
- small bowl
- whisk
- large nonstick frying pan
- 60 ml scoop
- spatula
- wire rack set in a rimmed baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 579 kcal |
| Protein | 14.2 g |
| Carbohydrate | 67 g |
| of which sugars | 28 g |
| of which free sugars | 20.4 g |
| Fat | 29.5 g |
| of which saturates | 14.3 g |
| Fibre | 5.9 g |
| Salt | 1.7 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 120 g plain flour
- 115 g white wholemeal flour
- 50 g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground nutmeg
- 300 ml whole milk, lukewarm
- 150 g full-fat Greek yoghurt
- 57 g coconut oil, softened or melted, plus more for the pan
- 2 tsp vanilla
- 1 large egg, separated
- 200 g grated carrots (about 2 large)
- 53 g pecans, toasted and chopped
- 27 g cinnamon baking chips (optional)
Maple yoghurt topping
- 57 g Greek yoghurt
- 3 tsp maple syrup (2-3 tsp), plus more to serve
- 3 tsp milk (2-3 tsp)
To serve
- 20 g toasted pecans, chopped, to serve
- 1
Whisk Dry. Whisk 120 g plain flour, 113 g white wholemeal flour, 50 g caster sugar, 1 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp cinnamon, ½ tsp ginger, ½ tsp salt and ¼ tsp nutmeg.
- 2
Whisk Wet. Whisk 300 ml warm milk, 152 g Greek yoghurt, 57 g coconut oil, 2 tsp vanilla and 1 egg yolk, keeping the white aside.
- 3
Combine. Pour the wet mix into the dry and whisk just until combined with small lumps, then stir in 198 g grated carrots, 53 g toasted chopped pecans and 27 g cinnamon baking chips if using, and rest the batter, uncovered, 15 min.
- 4
Heat. Heat a large non-stick pan over medium heat and the oven to 93°C, then gently stir the egg white into the batter.
- 5
Cook. Grease the pan with 1-1½ tsp coconut oil and drop 60 ml portions of batter, cooking until the bases are brown and firm enough to flip, 2-3 min.
- 6
Flip. Flip and cook until brown, a further 1-2 min, keeping cooked pancakes warm on a rack in the oven and repeating with the rest of the batter.
- 7
Serve. Stir 57 g Greek yoghurt with 2-3 tsp maple syrup and 2-3 tsp milk, then serve the pancakes with a dollop of this topping, extra maple syrup and chopped pecans.
Storage
Cool any leftovers and freeze them airtight for up to 3 months, then reheat in a 175°C oven or a toaster. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
