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
Cream Cheese Frosting Syrup:
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.