This post was created in partnership with Stonyfield. All opinions are my own.
It’s not often that I make pancakes–that’s usually my husband’s specialty. But when Stonyfield asked it’s YoGetter Bloggers to take on a pancake challenge I had to try my hand at it. I wanted to combine my favorite flavors into a delicious, healthy and hearty recipe so I settled on creating a Carrot Cake Pancake. To do so, I combine the best of a traditional carrot cake recipe, a pancake recipe and Stonyfield Greek yogurt for added nutritional oomph and the result was pretty darn delicious! The pancake is filling, especially with the addition of the grated carrot and the cream cheese-yogurt drizzle is the perfect alternative to syrup: slightly sweet and pairs well with the spices in the pancake.
Carrot Cake Pancakes with Cream Cheese-Yogurt Drizzle
1/2 cup Stonyfield Greek Vanilla Yogurt
1 cup Stonyfield Whole Milk
3-4 Tbs. melted butter
1 cup grated carrot
1 tsp. vanilla extract
1 Tbs. Sugar
1 1/2 c. flour
1 tsp. salt
3 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1tsp. vanilla extract
Cream Cheese-Yogurt Drizzle
2 oz. Neufchatel Cheese
1/2 cup Stonyfield Farm Greek Vanilla Yogurt
vanilla extract or maple syrup for added flavor if desired
1. Melt butter and combine with remaining wet ingredients: yogurt, milk, egg, carrot and vanilla extract. Stir thoroughly.
2. Add dry ingredients to wet: sugar, flour, salt, baking powder, cinnamon and nutmeg. Stir thoroughly until all ingredients are combined and batter is smooth. This batter is thick and not runny. If it is too stiff add a bit more milk.
3. Cook pancakes on heated griddle (medium heat for stove top seems to work best). Flip when the tops begin to bubble.
For the Cream Cheese-Yogurt Drizzle
1. Combine neufchâtel cheese and Stonyfield Greek Yogurt in a bowl, mix well with electric mixer until consistency is smooth. Add vanilla extract or maple syrup for added flavor if desired.
Drizzle pancakes with topping and enjoy!
Disclaimer: I am a Stonyfield Yogetter Blogger and occasionally receive free products. The product used in these recipes was given to me, but the Stonyfield that’s in our fridge now I purchased on my own because I really like Stonyfield. I like that it is organic. I like that it is made locally in New Hampshire and I like that they support family farms. I like Stonyfield. It’s good stuff!
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