Carrot and Yogurt Pancakes

Instructions

1. 1

   In a large mixing bowl, combine the grated carrots, plain low-fat yogurt, and eggs. Mix well until fully combined.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

3. 3

   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

4. 4

   Add the vanilla extract and stir to incorporate.

5. 5

   Heat the olive oil in a non-stick skillet over medium heat.

6. 6

   Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

7. 7

   Flip the pancakes and cook for another 2 minutes, or until golden brown and cooked through.

8. 8

   Remove from the skillet and repeat with the remaining batter, adding more oil if necessary.

9. 9

   Serve the carrot and yogurt pancakes warm, optionally with a dollop of yogurt or a drizzle of honey.