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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.
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Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Servings:
4
servings
Ingredients
¼
cup
vanilla protein powder
I use Spirutein
½
cup
low fat vanilla Greek yogurt
or plain vanilla yogurt
1
teaspoon
ground cinnamon
½
teaspoon
ground ginger
½
teaspoon
nutmeg
½
teaspoon
Pumpkin Pie spice
¼
teaspoon
ground cloves
½
teaspoon
baking powder
2
egg whites or one whole egg
1¼
cup
old fashioned oats
½
cup
pumpkin puree
¼
cup
water
1
tablespoon
raw honey
½
teaspoon
vanilla extract
2-4
packets
Truvia
(or sweetener of choice to taste)
½
cup
finely minced carrots
best if done in a food processor
¼
cup
grated carrots
to be stirred into the batter
Cream Cheese Frosting Syrup:
½
cup
low fat cream cheese
¼
cup
maple syrup
sprinkle
cinnamon
sprinkle
Truvia
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.
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