Carrot Cake Pancakes

Who doesn't love pancakes?! I am pretty sure everyone does! Pancakes aren't just a great breakfast food.  They are also a tasty lunch or dinner.  I have been on a pumpkin pancake kick lately, but decided to mix it up a bit.  I give you Carrot Cake Pancakes!

Topped off with a little fat free cream cheese, some pecans for fun, and lots of cinnamon. Amazing! Not only are they super tasty, but also super duper healthy.  Only about 260 calories for the whole stack! There is also 34 grams of protein in these! That makes these pancakes worthy of any meal.

Ingredients needed are:

MTS Vanilla Whey, raw carrots, egg substitute, cinnamon, baking powder, vanilla, fat free cream cheese,  and sweetener of choice.  

*I have also made these with canned carrots! Super easy! Just drain and mash*

I highly recommend baking with MTS Whey.  The Peanut Butter Fluff and Caramel Sutra are also great in this recipe! 

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First, peel your carrots and chop them up into little pieces. 

Steam them until they are super soft! You could also boil them on the stove top if you don't have a steamer.  

If you don't like chunky pancakes, you could puree the carrots.  I think the chunkiness adds a nice texture and they seem heartier and more substantial.   

I just mash them up with a fork. Simple!

Add in the rest of your ingredients and mix it up good.  Feel free to add some chopped walnuts or pecans to the batter.

Orange pancakes!!

These cook up pretty much like regular pancakes.   Coat your pan with nonstick spray so they don't stick.

Test the edge and make sure they are ready to flip.

Nice and golden brown. 

Ah...the smell of cinnamon!

A couple flips later...

Eight glorious pancakes!

I topped these off with some fat free cream cheese, a couple pecans, and more cinnamon.

No sharing this stack!! 8 pancakes = 1 serving!

That bite! 

Perfection!

These are such a great way to get some veggies in your diet! I bet even your kids will love them!

Seriously...what's not to love?!

Carrot Cake Pancakes

• 1 cup steamed carrots (240g) (can use canned or fresh)
• 1/4 cup egg substitue  (60g)
• 1 scoop MTS Vanilla Whey (30g)
• 1/2 t vanilla
• 1/2 t baking powder
• 1 t cinnamon
• 2 T fat free cream cheese (30g)
• sweetener to taste

1. Peel and chop carrots into small pieces
2. Steam until very soft
3. Mash carrots with a fork (can also puree, but I prefer the chunky texture)
4. Mix all ingredients in a bowl
5. Cook on a hot skillet like regular pancakes
6. Top with some more cream cheese, pecans, and cinnamon

266 calories for the whole stack (not including pecans)

3g Fat

20g Carb

34g Protein