Carrot
Cake Protein Pancakes
Ingredients:
¼ cup plain
or vanilla protein powder
½ cup plain
low fat Greek yogurt (or plain vanilla yogurt)
½ tsp ground cinnamon
A pinch ground ginger and nutmeg (see note)
A pinch salt
½ teaspoon baking
powder
2 egg whites
1 cup old
fashioned oats (gluten free if sensitive)
½ cup water
4 packets sweetener
of choice, to taste
½ cup carrots,
chopped fine (these will be blended into the batter)
¼ cup carrots,
grated (these will be stirred into the batter)
2 tablespoon
walnuts, chopped
2 tablespoon
golden raisins
For Cream
Cheese Frosting:
½ cup (4oz) low
fat cream cheese, softened in the microwave for 30 seconds
¼ cup low
sugar or sugar free maple syrup
A dash cinnamon,
to taste
A dash sweetener
of choice, to taste
Preparation:
Put all of
the ingredients in a blender, except those for the frosting.
Blend until
smooth. Stir in the additional grated carrots.
Meanwhile,
heat a nonstick griddle (or large nonstick skillet) coated with cooking spray
over
medium heat.
Spoon about ¼
cup of batter per pancake onto griddle.
Turn pancakes
over when tops are covered with bubbles and edges look cooked.
To make the
cream cheese frosting, whisk together the softened cream cheese, syrup,
cinnamon and sweetener of choice in a small bowl until smooth.
Drizzle over
pancakes while warm.
You can combine this excellent recipe with some others from our collection.
You can combine this excellent recipe with some others from our collection.
Yield 4 pancakes.
Note:
You could
also use ½ tsp pumpkin pie or apple pie spice in place of the nutmeg and
ginger.
Read
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