Saturday, March 7, 2015

Saturday Recipe

I may have mentioned a time or two how much I like Carrot Cake. Now how about these pancakes? Obviously the author of this recipe feels the same way I do.

Carrot Cake Protein Pancakes

carrot-pancakes

Katie at Dashing Dish

Carrot cake is just one of the wonderful delicacies in life in my opinion. Moist, rich cake slathered with a creamy cream cheese frosting…Now that is my kind of dessert! So, in lieu of my love for carrot cake, I decided to re-create this ever popular cake into something that is excusable to eat for breakfast, Protein Pancakes! You can certainly top these ‘cakes’ with plain ol’ maple syrup, but why would you want to if you could use cream cheese frosting!?! If you enjoy carrot cake and pancakes suit your fancy, then you will love this protein packed combination of the two!
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 gg 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:
2 tbs walnuts, chopped,
2 tbs golden raisins

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 (or to taste)

You could also use 1/2 tsp pumpkin pie or apple pie spice in place of the nutmeg and ginger.
Method
The estimated total time to make this recipe is 15-20 minutes.
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 if desired! Enjoy!

Have a great weekend
Jo_thumb[2]

14 comments:

  1. That sounds so good. I love pancakes. Thank you, Jo!!!

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    1. Doesn't it. Supposed to be a healthy recipe too.

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  2. They look positively sinful :) :)
    Good luck with all the health checks this week Jo and Matt.
    Fil

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  3. Carrot cake is one of my favorites too. Your recipe looks delicious.

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  4. I loooooove carrot cake but I've never made it. Something about grating the carrots just puts me off. Sounds like a lot of work!

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    1. Me too JoJo, I have never made it either, mostly because it would find it's way to my waist. Although Matt's birthday cake has sat in the freezer for a while with us taking a piece every Saturday.

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  5. What an interesting idea. Carrot Cake for breakfast!

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    1. Only thing, the frosting might melt.

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  6. I love pancakes. The wife and I make them every single weekend (no time on weekdays). With that said, I've never made pancakes with old fashioned oats. We'll have to try this. Because, you know, carrot cake. Mmmm.

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    1. We never make them although I might break down and try these. As you say, Carrot Cake.

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  7. I might have to stop reading your blog because I'm going to get fat trying all these amazing recipes! I adore carrot cake and pancakes, and if these are as good as they sound, my thighs are going to have to work overtime at the gym! Thanks Jo. I think my daughter will want to try these as well!

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    1. Nah, I remove all the calories before I post the recipes Lisa, no worries.

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