1 ¼ cups plain plant-based yogurt or

dairy yogurt

6 tablespoons (2⅔ ounces) sugar, divided

2 ½ teaspoons vanilla extract, divided

2 cups (10 ounces) all-purpose flour

1 tablespoon baking powder

1 ½ teaspoon baking soda

1 ½ teaspoons ground cinnamon

1 teaspoon ground golden flaxseeds

¾ teaspoon table salt

⅛ teaspoon ground nutmeg

2 cups plant-based milk or dairy milk,

room temperature

3 tablespoons refined coconut oil or

butter, melted and cooled slightly,

plus 2 teaspoons refined coconut oil or butter,

divided

2 tablespoons lemon juice

2 cups shredded carrots

¾ cup toasted chopped walnuts

1. Adjust oven rack to middle position and heat oven to

   200 degrees. Set wire rack in rimmed baking sheet and

   place in oven. Whisk yogurt, 3 tablespoons sugar, and ½

   teaspoon vanilla together in small bowl; set aside.

2. Whisk flour, baking powder, baking soda, cinnamon,

   ground flaxseeds, salt, nutmeg, and remaining 3

   tablespoons sugar together in large bowl. Whisk milk,

   3 tablespoons melted oil, lemon juice, and remaining 2

   teaspoons vanilla together in second bowl. Make well in

   center of flour mixture, add milk mixture to well, and

   gently whisk until just incorporated with few lumps

   remaining (do not overmix). Stir in carrots until just

   combined.

3. Melt 1 teaspoon oil in 12-inch nonstick skillet over

   medium heat. Using paper towels, carefully wipe out

   oil, leaving thin film of oil on bottom and sides of pan.

   Using ¼-cup measure, portion batter into pan in 3 places.

   Cook until edges are set, first side is golden, and bubbles

   on surface are just beginning to break, 2 to 3 minutes.

   Sprinkle 2 teaspoons walnuts over each pancake.

4. Flip pancakes and continue to cook until second

side is golden, 1 to 2 minutes. Serve immediately with

yogurt sauce or transfer to wire rack in oven and tent

with aluminum foil. Repeat with remaining batter, using

remaining 1 teaspoon oil as needed.