Carrot Cake Protein Pancakes For Breakfast, Anyone?

September 15, 2013

 Rachel Girardi, MSc shares a delicious carrot cake pancake recipe. What a perfect protein packed breakfast to kick off your busy day!

Think outside the (side-dish) box! Vegetables can function as more than a solo side dish. They can often be added into your main dish to add volume, color or additional flavor. Breakfast is a great time to add in veggies, but that doesn’t mean you need to have a salad alongside your oatmeal. Think outside the box, like with these truly indulgent pancakes. Amazing flavor, no need for syrup, plus as a great source of both protein and fiber you’ll have no problem staying satisfied until your next meal.-Rachel

Carrot Cake Protein Pancakes w/ Cream Cheese Topping
(makes 3-4 medium sized pancakes – 1 serving)

Ingredients:

Pancakes:
1/2 cup quick oats
1/4 cup cottage cheese
1/2 cup egg whites
1/2 medium carrot grated
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon

Cream Cheese Topping:
1 tbsp light cream cheese
1 tbsp cottage cheese
1 tbsp unsweetened almond milk/milk
1 package of stevia/splenda or drizzle of honey/agave nectar

Directions:
1.  Preheat a frying pan to med-high heat. Add a spritz of olive oil.
2. Combine all pancake ingredients into your magic bullet and blend until smooth.
3. Once frying pan is hot, pour approx 1/4 cup of batter into pan for each pancake.
4. In approx five minutes (or when bubbles begin to form on top side of pancake) flip and cook on other side. Repeat until batter is used.
5. While pancakes are cooking, combine cottage cheese, cream cheese, almond milk and sweetener. Blend using a magic bullet or a hand emulsifier until smooth.
6. Once pancakes are done, drizzle cream cheese topping over them and sprinkle cinnamon.

Nutritional Information per serving:
Calories - 307
Fat - 5g
Carbs – 32g
Fiber – 5g
Protein – 30g

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