Truth: It’s Workout Wednesday, and I’m posting about breakfast.
After a busy night with a HUGE mountain of laundry instead of a super-sweaty workout, I thought I’d share a sweet treat with you guys today because you know how I love cake of all shapes and sizes..
I posted pictures of this dish on Facebook on Sunday morning taken right before I devoured it… and I’m pretty sure it induced some drooling across the world wide web.
Without further ado, I bring you….
Carrot Cake Pancakes
From Dashing Dish
1/4 cup protein powder (or flour)
1/2 cup plain Greek yogurt
1/2 tsp. cinnamon
a pinch of ginger
a pinch of nutmeg
a pinch of salt
1/2 tsp. baking powder
2 egg whites
1 cup old-fashioned oats
1/2 cup water
4-6 packets of stevia
1/2 cup carrots, chopped fine (these will be blended into the batter)
1/4 cup carrots, grated fine (these will be stirred into the batter)
2 Tbsp. chopped walnuts (optional)
2 Tbsp. golden raisins (optional)
Optional Cream Cheese Frosting
1/2 cup lowfat cream cheese
1/4 cup sugar-free maple syrup
3 packets of stevia
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! Note: I used flour, as opposed to protein powder.
2. Pour the batter into a bowl, and stir in the additional grated carrots and optional add-ins (if desired).
3. 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. Note: I didn’t measure out my cakes, but made small ones to enjoy!
4. To make the cream cheese frosting, whisk together the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Heat in the microwave for 20 seconds to soften the cream cheese. Drizzle over pancakes while warm if desired. Note: I put the “frosting” in a ziploc bag and piped it on the pancakes to make them beautiful. I also topped them with a few more walnuts for garnish. I didn’t even come close to using all the frosting.
Per 1/3 Recipe Serving, including frosting (made with flour, not protein powder):
CAL 241; CARB 30g; FAT 6g; SAT FAT 1g; PROT 12g; FIB 3g; SUG 2g
WW Points+: 5; WW Smart Points: 7