Directions

1. Prepare the pancake mix according to package directions, using the milk, oil, and egg. Stir in carrots, walnuts, cinnamon, and 1 tbsp maple syrup. Mix gently to combine (some lumps are okay).
2. Coat a 12-inch nonstick skillet with cooking spray and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 1–2 min., until edges begin to set and bubbles start to form. Turn pancakes over and cook another min., until bottoms are golden brown. Repeat with remaining pancake batter.
3. Meanwhile, in a small bowl, combine Greek yogurt and remaining 2 tbsp maple syrup. To serve, dollop yogurt onto pancakes and garnish with additional walnuts, if desired.