Breads and Muffins

Carrot Cake Protein Pancakes

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I haven’t had real pancakes in a long time.  Actually Nick recently reminded me that it has literally been months (maybe even a full year) since I made pancakes.  I used to make them just about every weekend.  I think I got sick of making them.  I prefer higher protein breakfasts now, so pancakes (conventional) just don’t do it for me anymore (sorry Nick).Imagine what Nick said when I told him I’d make pancakes, then handed him these.  Muahaha.

I lied.  I never made these for Nick.  I think the carrots and yogurt would freak him out too much.

 Carrot Cake Protein Pancakes

Author: Adapted from PoshFoodie.com

Serves: 2 (each serving is 2 pancakes)

Ingredients

  • ½ cup egg whites (~ 4 eggs)
  • ½ cup rolled oats
  • ½ scoop vanilla whey protein powder
  • ½ tsp. baking powder
  • ¼ cup pumpkin puree or carrot puree (baby food)
  • 
5 drops liquid Stevia
  • Dash of cinnamon and nutmeg
  • 
1/2 tsp. vanilla extract
  • 4 Tbsp. plain nonfat Greek yogurt
  • 
Liquid Stevia and cinnamon to taste
  • Shredded carrots (~ 1 carrot worth)

Instructions

  1. Mix all ingredients in a medium bowl (minus the yogurt, carrot, Stevia and cinnamon at the end of the recipe, which is for the topping). Allow to sit for about 15 minutes at room temperature.
  2. While mixture is sitting, make the topping by mixing the yogurt, Stevia and cinnamon.
  3. Heat a large skillet to medium and spray with Pam (or whatever you typically use so pancakes don’t stick). Pour 4 pancakes onto the skillet and cook for ~2 minutes on each side.
  4. Put one pancake on each of two plates. Top each pancake with a layer of the yogurt mixture, then top that with a second pancake. Add more of the yogurt mixture and then add the shredded carrots. Enjoy!

Notes

** If you are following a low FODMAPs diet, this recipe is free of FODMAPs (other than a tiny bit from the lactose in the Greek yogurt, but there shouldn’t be enough in this recipe to cause issues). Make sure your protein powder is free of chicory root or inulin (fibers that are known as oligosaccharides).

Nutrition Information

Serving size: 2 pancakes Calories: 176 Protein: 18Allowing the oats and eggs to sit for about 15 minutes will cause the starch to be released from the oats a bit, making for a better texture of pancake, in my opinion.

Who needs carrot cake when you can have carrot cake protein pancakes???  Ok, need carrot cake, these don’t quite “take the cake” (haha) but seriously, very close.I don’t think I will ever make “real pancakes” anymore after trying these (and my Buckeye pancakes too, yum).  I just really enjoy the higher protein pancakes, and with nutrition facts like this, how could you not fall in love?!Estimated Nutrition Facts for 1 serving (2 pancakes)

Source: CalorieCount.com

NOTE: You could definitely make this a one serving recipe and still be just under 400 calories for breakfast.  Have you been paying attention to the latest news on weight loss and calorie distribution?  Research is showing that eating most of your calories in the morning and afternoon is proving to be best for weight loss, vs. eating small breakfasts then eating large lunches and huge dinners (as most of us do). So, why not make this a 1-serving recipe? You’d also reach your 30 gram protein goal that way!

Nutrition Highlights:  Under 200 calories, good source of fiber and calcium, excellent source of protein, and vitamin A.

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