Breakfast Gluten Free Carrot Cake Yogurt Pancakes

I- Ingredients for 3 servings

• 2 large eggs
• 1 large carrot
• 1 ripe banana
• 4 to 5 ounces (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.

II- Directions

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

III- Nutrition facts per 2 pancakes

• 201 Calories;
• Fat: 5.7g;
• Saturated fat: 3.6g;
• Cholesterol: 107mg;
• Carbs: 25.4g;
• Fiber: 9g;
• Sugar: 9.4g;
• Protein: 12.3g.