Carrot Cake Pancakes
  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.
Nutrition Facts
Carrot Cake Pancakes
Amount Per Serving
Calories 587 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 9g 45%
Trans Fat 2g
Polyunsaturated Fat 26g
Monounsaturated Fat 14g
Cholesterol 61mg 20%
Sodium 519mg 22%
Potassium 348mg 10%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 16g
Protein 9g 18%
Vitamin A 136%
Vitamin C 3%
Vitamin D0%
Calcium 13%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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