Ingredients

The following ingredients have 9 Servings
  • 1 cup grated carrots
  • 1 cup Gluten Free oat flour
  • 1/2 cup Greek yogurt
  • 2/3 cup unsweetened almond milk
  • 1 tsp coconut oil (melted)
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 cup unsweetened coconut flakes
  • 1/4 cup raisins
  • optional: crushed walnuts
  • 2 tbsp Greek cream cheese
  • 2 tsp unsweetened almond milk

Instruction

  • Preheat an electric skillet to medium heat (or 325 F).
  • In a large bowl combine the Greek yogurt, milk, coconut oil, maple syrup and vanilla. Then add the baking soda, flour, cinnamon, nutmeg, raisins and unsweetened coconut flakes and fold to combine the ingredients evenly.
  • Scoop 1/4 cup of the batter onto the preheated skillet to form one pancake. Using a spatula, spread and flatten the batter. Repeat for the remaining batter.
  • Bake 3-5 minutes until the edges begin to appear golden brown.
  • While the pancakes bake, add the ingredients for the frosting to a small plastic sandwich bag. Squeeze the ingredients together to blend and soften the cream cheese a bit. Set aside.
  • Flip the pancakes and cook another 3-5 minutes on the other side. Transfer to a wire baking rack to cool.
  • Serve the pancakes with the cream cheese frosting on top by cutting a small tip off the end of the sandwich bag and squeezing the frosting onto the pancakes.