protein carrot cake pancakes

Protein Carrot Cake Pancakes l wanderingroot.com

Lately I have been searching for new quick and easy snacks.  I have my go to snacks like apples and almond butter or seeds and nuts but lately I have felt in a rut in the snack department.  One day I just needed something different.  That is how these little pancake gems happened.  

Protein Carrot Cake Pancakes l wanderingroot.com

These also make a great breakfast when paired with some scrambled eggs and topped with fresh berries or a sliced up banana.  If you are feeling really decadent you can drizzle a little raw honey over the pancakes and fruit.  Talk about amazing!  Most of the time I make myself skip the honey though, but that is okay these are still sooooo good!  I like to make a double batch so that I can individually wrap them and stick them in the freezer.  All you have to do is take one out, pop it in the toaster and voila a few minutes later you having something delicious and nutritious to eat!  I will warn you though, these aren't like your normal pancakes.  They aren't sugar laden.  For me they are sweet enough but I really try to watch my sugar intake, as everybody should.  Think healthy pancake when making these.  Don't be scared!  They really are tasty!

Protein Carrot Cake Pancakes l wanderingroot.com

The best part is you probably already have the ingredients in your house.  That is why these also rock, the ingredient list is simple and we all know how I love simple these days.  

Protein Carrot Cake Pancakes l wanderingroot.com

Print!

Protein Carrot Cake Pancakes

makes 4-5 pancakes

Ingredients:

3 egg whites

1/2 c gluten free oats

1/4 c thick plain greek yogurt {I used Fage for these}

1/4 c almond or coconut milk

1/2 tsp ground cinnamon

1/4 tsp - 1/2 tsp ground nutmeg {I really like nutmeg so I use 1/2 tsp}

dash of ginger

dash of cloves

1 tsp baking powder

1 Tbsp maple syrup*

1 c finely grated carrot

coconut oil {for the pan)

 

Directions:

1. Combine all the ingredients {except for the carrot & coconut oil} in a blender and blend until smooth.  Once blended well, stir in the carrot.  

2. Heat a nonstick skillet over medium low heat.  Add a little coconut oil to the pan, once melted, swirl it around the pan to coat it.  

3. For each pancake add a 1/4 c batter to the pan, tap it down with the back of the measuring cup to make little pancake rounds.

4. Cook 5-7 minutes then flip and cook another 5-7 minutes or until done.  Enjoy!

 

*Note: When watching your sugar intake you can omit the maple syrup.  If you desire a sweeter pancake add more maple syrup to taste.