Carrot Cake Pancakes
Makes 1 serving
- 2 egg whites
- 1/4 cup oat flour
- 1 tbs oat bran (or ground flaxseed)
- 2 tbs pumpkin
- 1/3 cup unsweetened almond milk
- 1-2 packets stevia
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
For the “frosting:”
- 1/3 cup Greek yogurt
- 1-2 tbs protein powder (we used Trutein Cinnabun – HIGHLY recommend this!)
- 1/4 tsp cinnamon
- 1 packet stevia
Heat a medium non-stick pan over medium heat. Combine all ingredients for the pancakes and thoroughly beat. Pour batter into pan and cook until golden brown, flipping halfway through. While pancakes are cooking, mix all ingredients together for the frosting. Layer this in-between each pancake as well as over the top. Top with shredded carrots and more cinnamon. Enjoy!
