This recipe is seriously like eating cake for breakfast! Yum! These griddle cakes use Carrot Cake Jam in place of the sugar. This not only cuts down on the sugar but adds tons of flavor.
Pre-heat a griddle on med-low heat.
Whisk the dry ingredients together in a large bowl:
1 ½ ts baking powder
½ ts baking soda
¼ ts salt
Whisk the wet ingredients together in a small bowl:
1/2c Carrot Cake Jam
¾ c yogurt (We use Cabot Greek Yogurt)
2/3 c milk
3 Tb butter, melted
1 lg egg
Stir the wet ingredients into the dry ingredients. The batter will be thick and lumpy. Ladle 1/4c per pancake onto hot griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently. This cake batter is thicker than the average griddle cake so be patient when cooking and flip gently otherwise you will end up with cake batter griddle cakes.
Serve with warm syrup and toasted pecans.