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Carrot Cake Pancakes

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Ingredients

1 cup Daiya Plain Yogurt Alternative, (150g individual portion cup)
1 cup all purpose or whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp apple pie spice
1 tbsp extra virgin olive oil
3/4 cup dairy-free milk of choice
1-2 tsp Agave
1 1/2 cup grated carrots
Maple Syrup, as desired

Instructions

Mix all dry ingredients

Add extra virgin olive oil, dairy-free milk, agave and grated carrots into dry ingredients and mix until combined. Let sit for 5 minutes

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

In a seperate bowl combine Daiya Plain Greek Yogurt Alternative with maple syrup until desired sweetness is acheived. Use for topping pancakes.

Tips for cooking with Daiya

30 min

Total Time

15 min

Prep Time

15 min

Cook Time

Servings

Free of these allergens

Dairy

Gluten

Soy

Eggs

Peanuts

Tree Nuts

Fish

Shellfish

Learn more about food allergies.

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