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Carrot Cake Protein Pancakes

Carrot Pancakes Cooking

Carrot Cake Protein Pancakes

Once again, I have turned a favorite, decadent dessert into, you guessed it, breakfast! What is typically a staple for birthdays or parties in general, carrot cake with cream cheese icing is a delicious way of adding a vegetable into a cake but still tasting like a guilty pleasure should. In true flexible dieter fashion, I have turned this dessert into a healthy pancake packed with protein and fiber, topped it with cream cheese “icing”, and enjoyed it for breakfast!

 

Carrot cake pancakes

Carrot Cake Protein Pancakes

 

Ingredients:

  • 1/2 cup Oat Flour
  • 40g Quest Vanilla Milkshake Protein Powder
  • 1 tsp Baking Powder
  • 1 tsp Vanilla
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 6 TBSP Egg Whites
  • 6 TBSP Unsweetened Almond Milk
  • 1/4 – 1/3 cup peeled & grated Carrots (I used 70g)
  • 2 TBSP Chopped Walnuts (Optional)

 

Directions:

  1. Mix all ingredients together in medium mixing bowl, folding in grated carrots last. Batter may be thinned with water or additional almond milk and cooked in waffle maker if desired.
  2. Cook on medium – low heat on a pancake griddle or skillet lightly sprayed with cooking spray until edges appear dry and bubbles have formed and popped. Then flip and cook for another minute.

 

Cream Cheese Frosting:

Ingredients:

  • 2 TBSP Low Fat/Fat Free Cream Cheese (Spreadable kind)
  • Drops Vanilla
  • Drops Lemon Juice
  • Sweetener, to taste

Directions:

  • Stir in small bowl and top pancakes or waffles. Garnish with additional carrots, walnuts and a sprinkle of cinnamon with Sugar Free Syrup. Enjoy!!

Carrot Pancakes Cooking

 

Recipe makes 16 pancakes.

MacroNutrient Content for half the batch with walnuts & no topping:

Fat: 9.4g, Carbohydrates: 27g, Fibre: 6g, Protein: 28g

*MacroNutrient may vary depending on ingredients used

 

Carrot Cake Pancakes

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