pumpkin carrot oatmeal protein pancakes
Print Recipe

Pumpkin Carrot Cake Oatmeal Pancakes with Protein

This fantastic pancake recipe uses no flour, protein powder and protein-packed Greek Yogurt and tastes delicious with both carrot and pumpkin paired together.
Prep Time10 mins
Cook Time15 mins
Servings: 4 servings

Ingredients

Cream Cheese Frosting Syrup:

Instructions

Instructions

  • Combine all ingredients into a blender, save for a little bit of finely minced carrots (for garnisand saving the grated carrots for later.
  • Blend until well mixed together.
  • If your mixture is too thick, you can add additional water to reach desired consistency.
  • Blend in grated carrots, stir until well mixed.
  • Pour onto heated skillet, approximately ¼ cup of mixture at a time.
  • Cook until sides are browned and spatula can slide under easily, then flip.
  • Cook for a minute or two, and remove from heat to plate.

For the Cream Cheese Frosting Syrup

  • Blend the ingredients with a whisk well, until clumps are gone.
  • (You can choose to heat up your cream cheese slightly in the microwave, 20-or-so seconds, to make it easier to blend.)
  • Place approximately one teaspoon on per pancake, layering gently with the back of the spoon.
  • My preferences is to the drizzle a little more syrup on top and sprinkle a little minced carrot over top for garnish.