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Flourless Carrot Cake Yogurt Pancakes + VIDEO

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Flourless Carrot Cake Yogurt Pancakes are too good to be true! Protein packed, made with simple wholesome ingredients, lower sugar, gluten free, and oh so tasty! Just blend, cook, and serve! 

Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

Thanks to siggi’s dairy for partnering with Cotter Crunch on this superfood breakfast recipe! It’s perfect recipe to celebrate Spring. Grab a fork and let’s dive in!”

Siggi's vanilla yogurt

Flourless Carrot Cake Yogurt Pancakes - perfect for breakfast or brunch. Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender pancakes recipe.

Oh boy! We’re talking pancakes today. Yogurt Pancakes. Sneaky Veggie packed, Simple ingredient, naturally sweetened, Protein rich Yogurt pancakes that taste like Cake. Excuse my run on sentence ya’ll, but I get excited about Carrot “Cake” for breakfast or brunch. I’ll get more into the HEALTH PERKS of these carrot cake yogurt pancakes, but before I begin, I have something to confess.

You see… Um, I have a MAJOR love/hate relationship with pancakes.

LOVE – I LOVE LOVE LOVE how versatile they are. Gluten Free, Paleo, Swedish style, savory, thin, fluffy, etc. I LOVE Breakfast Pancakes for dinner and Weekend Brunch! I have fond memories of Pancake breakfast at school where I could invite my mom or dad to join me. Do you remember those? Gah, the best!

Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe. #siggisdairy

So what’s to hate about pancakes? Well, I shouldn’t say hate. Hate’s a strong word. I’ll reword. I dislike. I dislike how horribly impatient I am at making pancakes. Did I mix it right? Did I use the right gluten free flour/milk ratio? Should I flip them now?? Or wait longer? My over thinking causes me to flip them early and then they turn into a PANFLOP. Another reason why I sometimes bake them in oven. Haha, no joke!

I also dislike how difficult it can be to order pancakes when dining out, especially gluten free pancakes. I’m sorry, but I have yet to find a place that makes a lightly sweetened fluffy gluten free pancake that’s made with real ingredients. Oh and that doesn’t taste like cardboard. I’m sure there is a place out there somewhere, right?

All this to say; this love/hate relationship must go! Starting with an EASY way to make HEALTHY delicious gluten free pancakes at home. No mess, no fuss, no weird ingredients, easy to flip, and did I mention they taste like cake? Oh ya, I did!

Are you ready to dig deep into the wonder of the Yogurt Pancakes? Yes! Because all you have to do to make these yogurt pancakes is blend ingredients in a blender. Then pour into a pan to cook. SIMPLE.

HOW TO MAKE YOGURT PANCAKES


 A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

Speaking of simple, let’s talk about the simple ingredients these Carrot Cake Yogurt Pancakes and how they can help boost your health!

Bring on the nutrition nerd talk!

siggi’s Icelandic Vanilla Yogurt – THE STAR Ingredient.

  • siggi’s is a traditional Icelandic-style skyr. It’s also SUPER packed with protein. How? Well, by incubating milk (whole or non-fat) with live active cultures. Then they strain the whey and excess water to make it thicker and more concentrated. This results in 2x as much protein versus regular yogurt. No dyes, preservatives, nothing artificial are used. This is what I love about siggi’s!  They focus on real ingredients with VERY little sugar (natural sugar or fruit sweetened). The milk itself is from grass-fed cows. See… the STAR ingredient ya’ll. Bonus –> each 5.3 oz cup has 15-20 % calcium.

Siggi's protein packed yogurt

Have I bragged enough? Nah, I could go on, but you get my point.

QUALITY, TASTE, SIMPLE REAL INGREDIENTS are my jam!

The other KEY ingredients to making these Healthy Cake–a-licious Yogurt Pancakes are listed below. You probably already have them in your fridge or pantry too!

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

  • Eggs – Healthy fats, rich in choline, protein, and Vitamin D!
  • Banana – Perfect Potassium Boost and Natural Sweetener
  • Cinnamon – Anti-flammatory spice to help heal that body. Also aids in digestion!
  • Carrot– We all know they are great for the eyes due to Carotene, but carrots are also high in pectin fiber. Pectin is a soluble fiber that can help feed that good bacteria in your gut, yea! Source  –
  • Tapioca Starch or Ground Gluten Free Oats (Oat Flour) – A great gluten free alternative to processed white flour. You can even use Almond flour. All work (just different textures and cooking times) and all are high in fiber!
  • Optional Dark chocolate or cacao nibs – More Antioxidants to make these MEGA HEALTHY yogurt pancakes.

Veggies – check.

Fruit – Check.

Protein – Check.

Calcium – Check.

Fiber – Check.

Delicious – Um, DOUBLE CHECK!

Now, let’s get our yogurt pancakes recipe!

Print

Flourless Carrot Cake Yogurt Pancakes {Gluten Free}

★★★★★

4.4 from 5 reviews
  • Author: Lindsay Cotter
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 3 servings (2 pancakes each) 1x
Print Recipe

Description

A Flourless Carrot Cake Yogurt Pancakes recipe that’s lower in sugar, gluten free, and protein packed! An easy blender recipe.

Scale

Ingredients

  • 2 large eggs
  • 1 large carrot
  • 1 ripe banana
  • 4 to 5 ounces (heaping 1/2 cup) of siggi’s yogurt (vanilla 0% ) and additional 2 tbsp to 1/4 cup for topping pancakes
  • 1/2 c to 2/3 c tapioca starch/flour works best (potato starch, ground oats/oat flour, or almond flour can be subbed but see notes for adjustments)
  • 1 tsp cinnamon and pinch of nutmeg (nutmeg is optional)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • *Optional Toppings – Dark chocolate chips or cacao nibs, chopped nuts, and/or cinnamon.

Instructions

  1. First place eggs, carrot, banana and siggi’s vanilla 0% nonfat yogurt in a blender.
  2. Blend until creamy or liquefied.
  3. Add in your starch, baking powder, spices and vanilla. Blend again until smooth. Batter should have a pourable smoothie-like consistency.
  4. For thicker pancakes, add a bit more tapioca flour/starch. For crepe-like pancakes, keep starch at ½ cup. See notes for other starch/flour subs.
  5. Place batter in fridge to set for 30 minutes.
  6. Remove from fridge once batter has set.
  7. Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
  8. Once hot, scoop 1/3 cup batter and pour into the center of the pan. The batter will be thin, but easy to flip.
  9. Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
  10. Remove pancake and place on plate. Repeat to get seven pancakes. All 7 ½ inches wide.
  11. Top pancakes with extra siggi’s vanilla yogurt and optional nuts/cacao nibs.

Notes

  • Cooking times will vary per pan. I recommended adding a little oil after making 1-2 pancakes. You can use a large skillet to cook multiple pancakes at once, but just be sure to keep an eye on them as they can cook up pretty fast.
  • Maple syrup is optional, but not needed. siggi’s dairy vanilla yogurt naturally sweetens the stack.
  • If using other gluten free flour or starch, add 1/4 to 1/3 cup at a time to thicken batter. Batter should have a smoothie like consistency. Arrowroot or potato starch can be used in place of tapioca flour. Almond Flour can be substituted for the starch, but consistency and cooking times will be different. Add 1/3 cup at a time to test batter. Tapioca flour works best.
  • NUTRITION shown is for 2 pancakes, without topping.
  • Category: breakfast
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 201
  • Sugar: 9.4g
  • Sodium: 374mg
  • Fat: 5.7g
  • Saturated Fat: 3.6g
  • Carbohydrates: 25.4g
  • Fiber: 9g
  • Protein: 12.3g
  • Cholesterol: 107mg

Keywords: yogurt pancakes, flourless pancakes, carrot cake pancakes, gluten free breakfast

 

 

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot "Cake" Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe.

P.S. These yogurt pancakes can easily be made ahead for breakfast on the go. They are actually a frequent brunch or “brinner” for us carrot cake loving Cotters! Reheat, top with extra yogurt, and serve!

Phew! Wow, did I talk your ear off about pancakes? I hope so.

Favorite Type of Pancakes?

YUM! Flourless Carrot Cake Yogurt Pancakes rich in #protein and Lower in sugar!  @siggisdairy

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This Flourless Carrot “Cake” Yogurt Pancakes recipe  is sponsored by my friends  siggi’s dairy ! Thankful they supply us with such nourishing real food! Keep up with the siggi’s on social media.

They are full of recipe inspiration! Facebook, Twitter, Instagram, Pinterest

Cheers!

 

 

 

A Flourless Carrot Cake Yogurt Pancakes recipe that’s perfect for breakfast or brunch. These Flourless Carrot Cake Yogurt Pancakes are too good to be true! Made with siggi’s vanilla yogurt, making them lower in sugar, gluten free, and protein packed! An easy blender recipe. @siggisdairy #sponsored

 

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  6. Shashi at Savory Spin says

    March 22, 2017 at 8:49 AM

    HAHA – I’ve had quite a few “PANFLOP” in the middle of pancake flipping myself and am intrigued bout your pancake baking technique, lady!
    BTW – I’d take a stack of these over any of those pancakes at restaurants!

    Reply

  8. Angela @ Eat Spin Run Repeat says

    March 22, 2017 at 9:03 AM

    Oh my goodness, these sound so good! I generally avoid dairy because I tend to have pretty sensitive sinuses and find it blocks me up a bit, but you’ve triggered a major craving here and I might just have to give these a go. I know the quality of the dairy definitely plays a role and since Siggi’s comes from a quality source, I’m willing to take the chance! 🙂

    Reply

  11. Julia Mueller says

    March 22, 2017 at 11:14 AM

    Oh my gaaaawsh, these are everything!! I’m obsessed with carrot cake, and Siggi’s is my all-time favorite yogurt. Digging these super healthful yet delectable hot cakes!

    Reply

  14. Rae says

    March 22, 2017 at 1:21 PM

    I’ve never had pancakes with yogurt in them, sounds interesting and delicious! Great way to sneak some protein into your morning.

    Reply

  18. Meghan@CleanEatsFastFeets says

    March 22, 2017 at 2:37 PM

    I’m gonna have to test these out on the baby. She loves pancakes, mainly because she has good taste. Also I’m going to check out the Siggi’s yogurts at the grocery store tomorrow. I’ve been looking for a brand that’s good for you without being high in sugar yet sweet enough for Ave to eat.

    Reply

  19. Sarah says

    March 22, 2017 at 2:38 PM

    Delicious got a double check and I have everything in my fridge, well plain Siggi’s because we always have that and I have one of Aurora’s Lemon Triple Cream and her drinks but hey I have it all and cannot wait to make these! I’m thinking this weekend. So all coconut flour or do I need a combo with coconut and tapioca starch?

    Reply

  20. Tiffany says

    March 22, 2017 at 2:42 PM

    Carrot cake for breakfast?!?! YES PLEASE! Those pancakes look amaziing! Never in my wildest dream have thought about using yogurt as a healthy ingredient for a pancake.

    Will definitely try these ones at home.

    Reply

  24. Brooke says

    March 22, 2017 at 5:52 PM

    I rarely have time to comment in before (or do anything but skim, #homeschoolmom #infantmom), but YUM!!! I am a carrot cake lover and can’t wait to make these!! xoxo

    Reply

  27. Katie says

    March 22, 2017 at 9:16 PM

    Finally target started carrying that yogurt (the only store that does within like 50 miles!) So excited! Can’t wait to make these!!

    Reply

  28. Claire says

    March 23, 2017 at 6:10 AM

    I totally get your hates with pancakes!!!!! I always wonder how so many people can get them nice and golden brown, also puffy fluffy like! But even though I’m impatient I’m sure to try out these delicious pancakes 🙂

    Reply

  32. Jennifer says

    March 24, 2017 at 5:54 AM

    I’ve never thought to make pancake batter in a blender – wow! lightbulb! Ohhh and siggi’s dairy is just amazing — I go through tubs of it over here

    Reply

  34. Kristina @ Love & Zest says

    March 24, 2017 at 9:46 AM

    This might be the most beautifully photographed stack of pancakes that I have ever seen. Great photos! I love Carrot cake pancakes! And if the recipe itself didn’t convince me to try these, your photography skills certainly have!

    Reply

  37. Jenna says

    April 17, 2017 at 5:32 AM

    I was convinced these would be amazing; unfortunately, they were tart and mushy. Will not be making these again

    Reply

  39. Mira says

    May 25, 2017 at 9:54 AM

    Oh yum! I can’t wait to try the recipe for breakfast tomorrow! Will let you knhow I get on. I’ll be using oat flour.

    Reply

  40. Ashley Clark says

    March 24, 2018 at 7:35 PM

    How would a dairy free yogurt work?? I have plain kite hill in my fridge. And would use oat or almond flour most likely. They look delicious.

    Reply

  41. Sarah H says

    April 14, 2019 at 8:59 AM

    Absolutely love the gluten-free part of this recipe! Thank you so much! Do you happen to have a gluten-free dairy-free and refined sugar-free recipe?

    ★★★★★

    Reply

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