Monday, October 1, 2012

Carrot Cake Protein Pancakes

Carrot Cake Protein Pancakes
                                                Picture from dashingdish

Carrot Cake Protein Pancakes


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


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.

Yield 4 pancakes.


You could also use ½ tsp pumpkin pie or apple pie spice in place of the nutmeg and ginger.

Read more and enjoy this amazing recipe and many more when visiting dashingdish

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