Day 106 – Carrot Cake Protein Pancakes

I love carrot cake, so I was super excited to see a healthy carrot cake pancake recipe. Carrot cake that I don’t have to feel guilty about? Sign me up!

Ingredients:

1/4 cup	Plain or vanilla protein powder
1/2 cup	Plain low fat Greek yogurt (or plain vanilla yogurt)
1/2 tsp	Cinnamon
Pinch	Ground ginger and nutmeg
Pinch	Salt
1/2 tsp	Baking powder
2	Egg whites
1 cup	Old fashioned oats (gluten free if sensitive)
1/2 cup	Water
2-4	Packets of stevia, (or sweetener of choice to taste)
1/2 cup	Carrots, chopped fine (these will be blended into the batter)
1/4 cup	Carrots, grated (these will be stirred into the batter)

Optional Cream Cheese Frosting:

1/2 cup	(4oz) Low fat cream cheese, softened in the microwave for 30 seconds
1/4 cup	Low sugar or sugar free maple syrup
Dash	Cinnamon and stevia (I used sugar)

Directions:

1. Put all of the ingredients in a blender, (except for 1/4 cup grated carrots and the optional add-ins), and blend until smooth! Stir in the additional grated carrots and optional add-ins (if desired).

2. Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.

3. To make the cream cheese frosting, whisk together the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Drizzle over pancakes while warm.

This recipe makes about three pancakes. When I saw this, I immediately thought I should double the recipe. My husband alone usually eats four pancakes. Well, there is a reason why this recipe only yields three pancakes. They are SO filling! When you think about what’s in them, it’s not surprising. I could only eat one of these and my husband could barely finish two. I certainly didn’t mind the leftovers though. These were really good! These will be made again for sure.

Source:
Dashing Dish