Carrot Cake Pancakes

Ingredients

• 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

Directions

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.