Carrot Cake Pancakes With Cream Cheese Frosting Recipe

Name: Carrot Cake Pancakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1/2 cups Greek Yogurt; 1 Tablespoon Milk, Non-fat; 2 whole Egg Whites; 1/2 teaspoons Vanilla Extract; 1/2 cups Whole Wheat Pastry Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Brown Sugar; 1/2 teaspoons Cinnamon, Ground; 1/4 teaspoons Ginger, Ground; 1/4 teaspoons Nutmeg; 1/2 teaspoons Salt; 3/4 cups Carrots, Shredded; FOR THE CREAM CHEESE TOPPING:; 1 Tablespoon Cream Cheese, Fat Free; 1 Tablespoon Powdered Sugar; 1 Tablespoon Cornstarch; 1 Tablespoon Milk; 1/4 teaspoons Vanilla Extract

Servings: persons

FOR THE PANCAKES:
1/2 cups Greek Yogurt
1 Tablespoon Milk, Non-fat
2 whole Egg Whites
1/2 teaspoons Vanilla Extract
1/2 cups Whole Wheat Pastry Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Brown Sugar
1/2 teaspoons Cinnamon, Ground
1/4 teaspoons Ginger, Ground
1/4 teaspoons Nutmeg
1/2 teaspoons Salt
3/4 cups Carrots, Shredded
FOR THE CREAM CHEESE TOPPING:
1 Tablespoon Cream Cheese, Fat Free
1 Tablespoon Powdered Sugar
1 Tablespoon Cornstarch
1 Tablespoon Milk
1/4 teaspoons Vanilla Extract

1
For the pancakes:
2
Mix Greek yogurt, milk, egg whites and vanilla extract in a small bowl.
3
In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.
4
Combine the flour mixture with the yogurt mixture and whisk till evenly incorporated.
5
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.
6
For cream cheese topping:
7
Add cream cheese, powdered sugar, cornstarch, milk and vanilla into a small bowl and whip together until combined. Add cream cheese topping to pancakes.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PANCAKES:, 1/2 cups Greek Yogurt, 1 Tablespoon Milk, Non-fat, 2 whole Egg Whites, and more.

Yes, Carrot Cake Pancakes With Cream Cheese Frosting falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes With Cream Cheese Frosting

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