Gluten-Free Carrot Cake Greek Yogurt Pancakes are high protein, high fiber, and taste like your favorite cake, what’s not to love?
This post is sponsored by my friends at Maple Hill Creamery.
****Awesome giveaway at the end of this post!!!!
So, carrot cake is my favorite cake ever. In fact, I don’t really like cake, I mean I like frosting, but I could take or leave the cake 99% of the time. Carrot cake, on the other hand, I want the WHOLE cake and four more pieces to take with me and eat every single night of my life.
There is something about the combination of carrots, raisins, walnuts, and cinnamon that makes me want to dive face first into all things carrot cake. P.S. In my paramount foodie opinion, all four of those ingredients must be present to be real carrot cake flavored anything, but I’ll be discussing that more in detail in a future carrot cake themed recipe so sit tight for that rant.
Today, I’m excited to be partnering with my friends at Maple Hill Creamery to bring you carrot cake breakfast bliss in celebration for National Nutrition Month! Go ahead, dive in, I know you want to.
For those of you that have been reading HH for a while now, you already know that I’ve been obsessed with Maple Hill products for years. Maple Hill Creamery was the first dairy company to receive the 100% Grassfed Certification awarded by the USDA accredited Pennsylvania Certified Organic agency.
The theme for National Nutrition Month is putting your best fork forward, and I truly believe one of the best ways to do that is with 100% grass-fed dairy (if you tolerate dairy.) I’ve written before about the health benefits of grassfed dairy and meat, but today we are going to dive in a little more about why my friends at Maple Hill Creamery are so dedicated to providing grass-fed dairy products.
Did you know that what a cow eats directly affects their digestive health and makeup of milk products they produce? When cows eat corn, grain, and high carbohydrate feed this disrupts their gut pH and flora. Milk produced by grassfed cows has a ratio of 2.3 to 1 omega 6 to omega 3, in contrast to 5.8 to 1 respectively in conventional milk products.
Hooray, anti-inflammatory omega 3 fatty acids for the win! In nutrition, there aren’t a lot of things you can say are right for every single person out there. Omega 3 fatty acids are one of those rare exceptions; I firmly believe getting enough omega 3 fatty acids is one of the most beneficial changes you could make to improve your health.
What you have to keep in mind is that to get these healthy fats, you have to consume 100% grass-fed dairy with the fat still in it. This is why you will notice all Maple Hill Creamery products are all made with whole milk, like the whole milk plain greek yogurt I used to make these pancakes with!
I typically eat whole fat grass-fed dairy products most of the time because it’s creamier and keeps me fuller for longer. In fact, there have been some preliminary studies associating whole fat dairy products with lower body weight, but more research is needed to identify causation.
However, keep in mind that reduced-fat and nonfat dairy products often contain thickeners, excessive sugars and flavors, and other additives for improving flavor and consistency in the absence of fat. Hard pass, I’ll stick with the real thing thank you very much! Like I tell my clients, if your grandmother or great-grandmother wouldn’t recognize it as food, don’t eat it.
Now, you’ll have to excuse me while I go woof down 15 more of these pancakes, I’m not sharing you can make your own! Okay, I did share with my nephew who is one year old and apparently thoroughly enjoys carrot cake as much as I do because he gobbled them right up!
I mean who doesn’t love pancakes right? Especially the kind where you get a bite of cinnamon and sweet chewy raisins plus the tiny crunch of carrots and walnuts in every delicious morsel. As if that wasn’t enough, I made a maple yogurt sauce “frosting” that was so good that I had to refrain from drinking it by itself. Make these at your own risk!
Carrot Cake Greek Yogurt Pancakes
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Carrot Cake Greek Yogurt Pancakes
For the carrot cake pancakes:
For maple yogurt sauce:
- ¼ cup Maple Hill Creamery Whole Milk Plain Greek Yogurt
- 2 Tablespoons Maple Syrup
- Shred carrots using a food processor or by hand. I used 10-15 baby carrots. Remove from food processor and squeeze dry of excess liquid. (I would not purchase pre-shredded carrots as they are too hard and won’t taste right in the pancakes.)
- Add oats into a the DRY food processor and process until a fine flour forms, about 1 minute.
- Add in egg whites, yogurt, and baking soda. Process quickly until smooth (no more than 20 seconds).
- Remove blade from food processor and fold in carrots by hand.
- Using a 6 inch pancake ring make pancakes on medium heat. Spray with cooking oil, add ½ cup pancake batter to ring, sprinkle in 1-2 tablespoons of raisins and cook on each side for 1-2 minutes until golden brown.
- To make yogurt sauce combine yogurt and maple syrup then drizzle over pancakes. Garnish with walnuts if desired.
Thank you again to my friends at Maple Hill Creamery for sponsoring this post.
Maple Hill Creamery sent me a few free yogurts before they decided to sponsor this post. Since we ended up partnering together for National Nutrition Month, I’m passing on the grassfed love to you guys! Enter below to win free Maple Hill Creamery grassfed yogurt!
Want more healthy pancakes? Check out these recipes!
Coconut Flour Pancakes (Paleo, Gluten Free)
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