Truth: It’s Training Wednesday and I’m posting something about breakfast.
After a busy night with a HUGE pile of laundry instead of an extremely sweaty workout, I thought I’d share a sweet treat with you today because you know how much I love cakes of all shapes and sizes.
I posted pictures of this dish on Facebook on Sunday morning, taken just before it was eaten… and I’m pretty sure it got quite a few people drooling around the world wide web.
Without further ado, I bring to you….
Carrot cake pancakes
Out of Dashing dish
For 3 people
INGREDIENTS
1/4 cup protein powder (or flour)
1/2 cup plain Greek yogurt
1/2 tsp. Cinnamon
a pinch of ginger
a pinch of nutmeg
a pinch of salt
1/2 tsp. baking powder
2 egg whites
1 cup old-fashioned rolled oats
1/2 cup water
4-6 packets of stevia
1/2 cup carrots, finely chopped (these will be mixed into the batter)
1/4 cup carrots, finely grated (these will be stirred into the batter)
2 TBSP. chopped walnuts (optional)
2 TBSP. golden raisins (optional)
Optional Cream Cheese frosting
1/2 cup low-fat cream cheese
1/4 cup sugar-free maple syrup
3 packets of stevia
INSTRUCTIONS:
1. Place all ingredients in a blender (except 1/4 cup grated carrots and the optional ingredients) and blend until smooth! Note: I used flour instead of protein powder.
They looked so pretty that I had to take a photo.
Fill the blender with all ingredients
Mix it up!
The dough whips up well and takes on a slightly orange color.
2. Pour the batter into a bowl and stir in the additional grated carrots and optional ingredients (if desired).
I added the chopped walnuts, not the raisins.
When everything is mixed together, your dough will look like this…
3. Meanwhile, heat a nonstick skillet (or large nonstick skillet) coated with cooking spray over medium-high heat. Place about 1/4 cup batter per pancake on the griddle. Flip the pancakes over when the top is covered in bubbles and the edges look cooked. Note: I didn’t measure my cakes, I made small ones to enjoy!
The first cake…
Oh… it looks so pretty!
Pretty, pretty pancakes…ready to plate
4. For the cream cheese icing, mix the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Heat in the microwave for 20 seconds to soften the cream cheese. If desired, drizzle warm over the pancakes. Note: I put the “frosting” in a Ziploc bag and piped it onto the pancakes to make them pretty. I topped them with a few more walnuts to garnish. I didn’t even come close to using all of the frosting.
Aren’t they beautiful?
I couldn’t resist adding some more frosting and had to take another photo of it!
Look how good they look on the inside! You can see these carrots…yum!
Good until the last bite!
Per 1/3 recipe serving, including frosting (made from flour, not protein powder):
CAL 241; Carbohydrates 30g; FAT 6g; SAT FAT 1 g; PROT 12g; FIB 3g; SUG 2g
WW Points+: 5; WW Smart Points: 7
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