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.
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.
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!’
- 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
- Peel and grate the carrots using a food processor or a hand held grater.
- In a large bowl, mix together the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar.
- In a separate bowl mix together the egg, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until blended. Add the carrots and mix until they are combined.
- Set the pancake batter aside to rest for a minute or two.
- In a small bowl, mix together the yogurt and maple syrup.
- 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.
- Serve pancakes with dollop of maple yogurt topping (about 2 Tablespoons). Sprinkle toasted pecans on top.