Lear how to make Carrot Cake Pancakes, one of Rita's recipes for family meals.

Carrot Cake Pancakes


  • 1 cup buttermilk pancake mix
  • 2/3 cup low fat milk
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 cup finely shredded carrots
  • ½ cup finely chopped walnuts
  • ½ teaspoon ground cinnamon
  • 3 tablespoons maple syrup, divided
  • Vegetable cooking spray
  • ½ cup fat-free Greek plain or vanilla yogurt


  1. In mixing bowl stir together pancake mix, milk, oil and egg. Stir in carrots, walnuts, cinnamon and 1 tablespoon maple syrup. Gently mix to combine; lumps are okay.
  2. Coat a nonstick skillet with cooking spray and heat on medium. Add batter, ¼ cup at a time for each pancake. Cook 1-2 minutes, until edges begin to set and bubbles start to form. Turn pancakes over and cook another 1-2 minutes until bottoms are golden brown. Repeat with remaining batter.
  3. While pancakes are cooking, in a small bowl, combine Greek yogurt and remaining syrup.
  4. To serve, place a dollop of yogurt onto each pancake. Drizzle with additional syrup if desired.