Mini Carrot Cake Pancakes with Vanilla Greek Frosting from Holley Grainger - Image of four cakes stacked on plate, dripping with icing and speared by a fork

Mini Carrot Cake Pancakes with Vanilla Greek Frosting

  • Author: Holley Grainger
  • Yield: 36-38 mini pancakes 1x
  • Category: Breakfast or Snack


These decadent cakes are a clever way to work in many nutritious ingredients including carrots, walnuts, Greek yogurt, and oats.



  • ½ cup old-fashioned rolled oats
  • ½ cup sweetened shredded coconut
  • 1½ cups matchstick carrots
  • ½ cup walnuts (whole, halved or pieces)
  • 1 cup low-fat milk (or unsweetened vanilla almond milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons oil
  • 3 tablespoons maple syrup
  • 1 large egg
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice

Vanilla Greek Yogurt Frosting

  • 5.3 ounces plain full-fat Greek yogurt
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla


  1. In the bowl of a small food processor, combine oats, coconut, and carrots. Pulse until combined and small pieces form (about ¼-inch pieces). Remove and set aside.
  2. Clean out the food processor bowl; add walnuts and pulse a few times to form smaller pieces. Remove and set aside.
  3. In a medium bowl, whisk together milk, vanilla, oil, maple syrup and egg until combined.
  4. In a large bowl, stir together flour, baking powder, salt, cinnamon and allspice.
  5. Pour the wet ingredients into the dry ingredients and stir to combine. Gently stir in carrot mixture until combined.
  6. Heat a large, nonstick skillet over medium heat. Working in batches, drop mixture by tablespoonfuls into the skillet then sprinkle each pancake with a few chopped nuts. Cook each pancake for about 1-2 minute (or until edges dry and bubbles appear); flip and cook about 1 minute more. Serve immediately drizzling each stack with frosting and sprinkling with cinnamon.

Vanilla Greek Yogurt Frosting

  1. Whisk all ingredients together in a small bowl. Drizzle over pancakes to taste!