Carrot Cake Protein Pancakes with Greek Yogurt Cream Cheese Frosting

How can something so healthy taste so decadent? I don’t understand it, but I’m so excited to share this recipe with you! I’m always looking for tasty ways to use up the leftover pulp from my juicer. This recipe is perfect for using up carrot or carrot/apple pulp! You can even freeze the pulp in a sandwich bag if you want to make this pancake recipe another time. 



For 5-6 pancakes (serves 2)

 Ingredients:
1 cup grated carrot (or 1 cup carrot pulp from a juicer)
1 cup skim or almond milk
1 egg or 2 egg whites
1 tablespoon lemon juice
1 tablespoon brown sugar Splenda blend
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg Dash  ground cloves
1 teaspoon vanilla extract
1 scoop vanilla whey protein isolate 1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Icing:
2 ounces Greek yogurt cream cheese
1-2 tablespoons milk
2-3 packets stevia
1/2 teaspoon vanilla extract
1/4 teaspoon grated orange rind

Directions:
1. Combine all ingredients from grated carrot down to vanilla extract in a large mixing bowl. Whisk together and allow to sit for 5 minutes to absorb liquid.
2. In a separate bowl, stir together remaining dry ingredients (protein powder through salt).
3. Add the dry ingredients to the wet ingredients and stir together to incorporate.
4. Cook the pancakes on a lightly greased pan or griddle, flipping carefully when bubbles begin to form around the edges.
5. To make the icing, combine icing ingredients in a small bowl and mix well using a fork or whisk until smooth.
6. Serve pancakes topped with icing and chopped nuts.



Yes, they’re as tasty as they look! I hope you’ll try them out!



Half the recipe= 280 calories, 5 g fat, 24 g protein, 34 g carbs

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3 thoughts on “Carrot Cake Protein Pancakes with Greek Yogurt Cream Cheese Frosting

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