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1/4 cup
Plain or vanilla protein powder
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1/2 cup
Plain low fat Greek yogurt (or plain vanilla yogurt)
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1/2 tsp
Cinnamon
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Pinch
Ground ginger and nutmeg [1]
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Pinch
Salt
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1/2 tsp
Baking powder
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2
Egg whites
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1 cup
Old fashioned oats (gluten free if sensitive)
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1/2 cup
Water
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2-4
Packets of stevia, (or sweetener of choice to taste)
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1/2 cup
Carrots, chopped fine (these will be blended into the batter)
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1/4 cup
Carrots, grated (these will be stirred into the batter)
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Optional:
2 tbs walnuts, chopped, 2 tbs golden raisins
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1/2 cup
(4oz) Low fat cream cheese, softened in the microwave for 30 seconds
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1/4 cup
Low sugar or sugar free maple syrup
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Dash
Cinnamon and stevia (or to taste)
Method
The estimated total time to make this recipe is 15-20 minutes.
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).
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.
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!