Description
If you are a carrot cake fan then these pancakes are for you. A light, fluffy pancake full of shredded carrots topped with a cream cheese frosting.
Ingredients
- FOR THE PANCAKES:
- ½ cups Greek Yogurt
- 1 Tablespoon Milk, Non-fat
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ½ cups Whole Wheat Pastry Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Brown Sugar
- ½ teaspoons Cinnamon, Ground
- ¼ teaspoons Ginger, Ground
- ¼ teaspoons Nutmeg
- ½ teaspoons Salt
- ¾ cups Carrots, Shredded
- FOR THE CREAM CHEESE TOPPING:
- 1 Tablespoon Cream Cheese, Fat Free
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Milk
- ¼ teaspoons Vanilla Extract
Preparation
For the pancakes:
Mix Greek yogurt, milk, egg whites and vanilla extract in a small bowl.
In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.
Combine the flour mixture with the yogurt mixture and whisk till evenly incorporated.
Spray a skillet with cooking spray, turn heat to medium. Let the skillet heat up, then add 1/4 cup of batter to skillet and cook till bubbles start appearing through the top of the pancake and then flip and cook the other side. You’ll cook for bout 2-3 minutes on each side. When done, remove the cooked pancakes to a plate while you finish cooking the remaining batter.
For cream cheese topping:
Add cream cheese, powdered sugar, cornstarch, milk and vanilla into a small bowl and whip together until combined. Add cream cheese topping to pancakes.
