Best Ever Carrot Cake Pancakes

Today, I am fortunate to have Lauren Adler Dear, a dietetic intern at Beth Israel Deaconess Medical Center work with me on a blog post.

Lauren came up with an awesome recipe for you.

Hi everyone, I’m Lauren and I am so excited to be here today learning from Kate. My interest in nutrition stems from my experiences after college where I worked on organic farms and taught gardening and cooking to middle and elementary school students. Kate was fortunate to receive carrots this week in her weekly farm share. Fall is the perfect season to mix sweet farm fresh carrots with warm winter spices. These carrot cake pancakes are a perfect way to slip some vegetables into your breakfast.

Here’s our creation. The maple yogurt topping and pecans truly complete these hearty and very tasty pancakes.

First we started with farm fresh carrots. Check these out!

We used oat flour in this recipe, which is FODMAP friendly and great for anyone looking for more whole grains and fiber. A mere 1/3 cup contains 4 grams of fiber, 7 grams of protein, and 10% of your iron needs. Oats are packed with soluble fiber, which makes them a heart healthy choice.

We added a nice mixture of spices too….ginger, cinnamon and nutmeg.

These pancakes were absolutely delicious. They are perfect for a weekend breakfast or brunch. You could even make an extra batch to freeze or keep in the fridge for a quick weekday breakfast or snack.

Here I am mixing up these naturally sweet treats.

Hope you enjoy the weekend and try these ‘Best Ever Carrot Cake Pancakes!’

Best Ever Carrot Cake Pancakes


  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 egg, beaten
  • 2 Tablespoons packed brown sugar
  • 1 cup low-fat milk or any milk alternative
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots
  • butter, for griddle
  • For the topping:
  • 6 ounces plain greek yogurt ( 2 Tablespoon used per serving is low FODMAP)
  • 1 Tablespoon maple syrup
  • 1/4 cup pecans, toasted


  1. Peel and grate the carrots using a food processor or a hand held grater.
  2. In a large bowl, mix together the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
  3. In a separate bowl mix together the egg, milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until blended. Add the carrots and mix until they are combined.
  5. Set the pancake batter aside to rest for a minute or two.
  6. In a small bowl, mix together the yogurt and maple syrup.
  7. Heat a medium to large skillet over medium heat. Add 1-2 teaspoons butter, then drop the pancake batter by the 1/4 cup in the pan.
  8. Serve pancakes with dollop of maple yogurt topping (about 2 Tablespoons). Sprinkle toasted pecans on top.
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About katescarlata

Registered dietitian with over 20 years experience in the nutrition and wellness field. Digestive health expert. Runner, Writer, Mom of 3, Dog lover especially my chocolate lab, LUCY!

12 thoughts on “Best Ever Carrot Cake Pancakes

  1. Lauren, You are a very fortunate person to be learning from the best dietitian I know. Due to medical issues I contacted Kate and she has given me support and direction to get better. I have been a dietitian for over 30 years and was unable to solve my own food issues. The frustration was not getting better despite being under doctor’s care. I also can’t say enough about Beth Israel, the physican’s have been superb.
    The recipes have been tasty and so helpful while trying to adjust to the FODMAP diet.
    Best to you in your career. Sue Briggs

  2. I am cooking with a lot of carrots and winter squash right now and these pancakes sound so delicious! Can smell them cooking already. Couldn’t help but notice your lovely sweater, too! Will give these flapjacks a “go” this weekend. All our NJ/NY/CT family finally got their electricity back by last night. Cause for celebration! Glad you are all ok too, and still “well-balanced” :)

  3. These look so good! I will definitely try them. I was an intern at BIDMC in 1997-98 and am glad to see the works of a fellow intern. Good luck to you!

  4. I’m curious if the carrots are still crunchy since they are barely cooked. Maybe steaming them first for a few mins would help soften them. :-)

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