Fluffy and healthy carrot cake pancakes packed with warm spices, carrots, and yogurt. Perfect for a nutritious breakfast.

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2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon ginger

2 eggs

1/2 cup Greek yogurt

1 1/4 cups milk

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1–1 1/2 cups shredded carrots

1 cup crushed pineapple

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1. Whisk dry ingredients in a large bowl.

2. Mix wet ingredients in another bowl.

3. Combine wet and dry ingredients gently.

4. Fold in carrots and pineapple.

5. Heat skillet and grease lightly.

6. Cook pancakes until bubbles form, then flip.

7. Serve with yogurt and toppings.

Do not overmix batter.

Use fresh carrots for best flavor.

Adjust sweetness as desired.