Carrot Cake Pancakes with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Serves: 6 oancakes
Ingredients
  • ½ cup greek yogurt plain
  • 2 egg Whites
  • 1 tbsp. milk, non-fat
  • ½ tsp. Vanilla Extract
  • ½ cup Whole Wheat Pastry Flour
  • ½ tsp. Baking Powder
  • ½ tsp. Brown Sugar, packed
  • ½ tsp. salt
  • ½ tsp. cinnamon, ground
  • ¼ tsp. ginger, ground
  • ¼ tsp. nutmeg, ground
  • 1 dash cloves, ground
  • ¾ cup carrots, shredded
  • **Cream Cheese Topping**
  • 1 tbsp. cream cheese, fat free at room temperature
  • 1 tbsp. corn starch
  • 1 Tbsp. powdered sugar
  • 1 tablespoons milk
  • ¼ teaspoon pure vanilla extract
  • Optional add ins: raisins and walnuts
Instructions
  1. For Pancakes:
  2. Mix greek yogurt, milk, egg whites & vanilla extract into a small bowl.
  3. In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.
  4. Combine and whisk till evenly incorporated.
  5. Spray a skillet with cooking spray, turn heat to medium, let the skillet heat up and add ¼ cup of batter to skillet and cook till bubbles start appearing through the top of the pancake and then flip.
  6. About 2-3 minutes on each side
  7. For cream cheese topping:
  8. Add cream cheese, powdered sugar, cornstarch, milk, vanilla and cinnamon to a small bowl and whip together until combined.
  9. Add cream cheese topping to pancakes.
Notes
Calories per serving with frosting: 212, Fat: .07, Cholesterol: 1.6, Sodium: 232, Potassium: 262, Carbs: 37, Fiber: 5.2, Sugar: 9.9, Protein: 15.4
Nutrition Information
Serving size: 3
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2012/04/05/carrot-cake-pancakesholiday-recipe-club-hop/