Carrot Cake Pancakes

Add a little excitement to your morning with these carrot cake pancakes.

They’re fluffy, full of fibre and high in protein giving you a nutritious, satisfying way to have cake for breakfast.

Topped with cream cheese frosting and chopped nuts, they almost taste just like the real thing.

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Ingredients

For the Pancake Batter

• 40g oats

• 1 egg

• 15g protein powder (optional but if not using add sweetener of choice)

• 1 carrot, grated

• 50-100ml almond milk or milk of choice (use more or less as needed to thin the batter)

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

For the frosting:

• 30g greek yoghurt

• 15g plain cream cheese

• 10g vanilla protein powder (can sub with maple syrup or sweetener of choice)

• 1/4 tsp vanilla extract

• Optional: chopped pecan or walnuts

Method:

1. Add all the pancake ingredients except the carrot to a blender and blend until the mixture is smooth with no lumps.

2. Stir in the grated carrot and set aside.

3. Heat a non-stick pan with some cooking spray/oil or butter and pour a scoop of batter onto the pan. When bubbles have started to form, flip and cook the other side.

4. While the pancakes are cooking, mix together the greek yoghurt, cream cheese and vanilla extract. Add in the protein powder and combine thoroughly to prevent lumps.

5. Once the pancakes are done, stack them up, dollop the frosting on top and sprinkle with the chopped nuts.

6. Enjoy!

Serves: 1

Ready in 15 minutes