Carrot Cake Greek Yogurt Pancakes

Gluten-Free Carrot Cake Greek Yogurt Pancakes are high protein, high fiber, and taste like your favorite cake, what's not to love?  

Servings 3 servings
Calories 259 kcal
Author Kelli Shallal MPH RD


For the carrot cake pancakes:

For maple yogurt sauce:

  • ¼ cup Maple Hill Creamery Whole Milk Plain Greek Yogurt
  • 2 Tablespoons Maple Syrup

For garnish:


  1. 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.)
  2. Add oats into a the DRY food processor and process until a fine flour forms, about 1 minute.
  3. Add in egg whites, yogurt, and baking soda. Process quickly until smooth (no more than 20 seconds). 
  4. Remove blade from food processor and fold in carrots by hand.
  5. 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. 
  6. To make yogurt sauce combine yogurt and maple syrup then drizzle over pancakes. Garnish with walnuts if desired. 
Nutrition Facts
Carrot Cake Greek Yogurt Pancakes
Amount Per Serving
Calories 259 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 2mg1%
Sodium 206mg9%
Potassium 431mg12%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 10g11%
Protein 13g26%
Vitamin A 3890IU78%
Vitamin C 2.3mg3%
Calcium 103mg10%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.