Look! It’s carrot cake disguised as breakfast! Packed with grated carrots, toasted pecans, and cozy spices like cinnamon, ginger, and nutmeg, these pancakes have serious carrot cake energy while still being wholesome enough to serve as a morning treat. Instead of cream cheese frosting, there’s an optional sweetened yogurt topping that's slightly more appropriate for the breakfast table while still providing creamy tang.
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To make the pancakes: In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
In a medium bowl or large liquid measuring cup, whisk the milk, yogurt, coconut oil, vanilla, and egg yolk until well combined. (Reserve egg white for step 5.)
Pour the wet ingredients into the dry ingredients and whisk just until combined; some small lumps are OK. Stir in the carrots, pecans, and Cinnamon Sweet Bits. Let the batter rest, uncovered, for 15 minutes.
While the batter is resting, heat a large skillet, preferably nonstick, over medium heat. Preheat the oven to 200°F to keep the pancakes warm.
Add the egg white to the batter and stir gently until incorporated.
Lightly grease the hot skillet with a little coconut oil (1 to 1 1/2 teaspoons).
Cook the pancakes on the first side, adjusting the heat as necessary, until the bottoms are brown and the pancakes are firm enough to flip, about 2 to 3 minutes. (Don’t be tempted to flip too early or pancakes might stick!) Flip the pancakes and cook until brown on the second side, about 1 to 2 more minutes. Transfer the pancakes to a wire rack set on a baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding more coconut oil between batches and adjusting the heat as necessary.
To make the topping: In a small bowl, stir together the yogurt, maple syrup, and milk, using the smaller amount of maple syrup and milk. Taste and add more maple syrup and/or milk to reach the desired sweetness and consistency.
Serve the carrot cake pancakes with a dollop of the topping, a drizzle of maple syrup, and a sprinkle of pecans.
Storage instructions: Let any leftover pancakes cool, then transfer to an airtight container or zip-top bag and store for up to 3 months. Reheat in a 350°F oven or in a toaster until warmed through.
