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!
|1/4 cup||Plain or vanilla protein powder|
|1/2 cup||Plain low fat Greek yogurt (or plain vanilla yogurt)|
|Pinch||Ground ginger and nutmeg|
|1/2 tsp||Baking powder|
|1 cup||Old fashioned oats (gluten free if sensitive)|
|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)|
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.