Remember about a month ago when I posted my Carrot Cake Protein Muffins and had a large grocery bag full of home grown carrots from my Mother-In-Law? Well…..even though I was making Carrot Cake Muffins for weeks till they were literally coming out of my ears, I still had a TON of carrots to deal with. Hmmm… what’s a girl to do? How about invent some carrot cake protein pancakes! Oh yeah baby!!

Prep Time: 20 minutes {if you include the time it takes to shred/peel your carrots}
Cook Time: 10 minutes
Yield: Makes About 10 Pancakes
Servings: 5

1 cup oats*
1/2 cup Pumpkin Spice MuscleEggs**
1/2 cup Greek yogurt, non-fat
1 single serving container of natural cinnamon applesauce, no sugar added
1/2 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
2 scoops Dymatize ISO-100 Gourmet Vanilla Whey Protein Powder
1 Stevia packet
1 cup shredded carrots, about 2 oz***

2 TBS cream cheese, fat free
1/2 cup cottage cheese, 2%
1 TBS cheesecake pudding powder, sugar-free fat-free
1/2 tsp vanilla extract
1/4 tsp pumpkin pie spice

*You can make this completely gluten-free by using gluten-free oats or omit the oats and replace them with 1/2 cup rice flour instead.
**If you can’t find Pumpkin Spice MuscleEggs {they’re only available seasonally}, you can always use their vanilla MuscleEggs instead.
***To shred my carrots, I just used a carrot peeler and peeled my carrots repeatedly to get the amount I needed for my recipe.

Preheat stove on medium heat or preheat an electric skillet to 250 degrees. In a blender {I have a big Ninja blender}, combine all of your ingredients except for your shredded carrots. Blend your ingredients together till smooth and creamy {about 2 minutes or so}. Toss in your shredded carrots and pulse your blender to mix them in. Don’t over blend unless you want your carrots to become chopped up super fine.

2. Using a 1/4 cup measuring cup, scoop mixture onto skillet/pan and cook for about 3 to 4 minutes on each side or until the middle is completely cooked. While your first pancakes are cooking start making your cream cheese topping.

3. In a smaller blender {I used my mini ninja blender}, combine all of your topping ingredients and blend until smooth and creamy. You don’t want any cottage cheese chunks to be left in your topping mixture. Use about 2 TBS of topping for every serving size {which is 2 pancakes}.


Stephanie.Fitness Tips:
I keep any leftover pancakes in an airtight container or baggie and store them in the fridge. I also store my leftover cream cheese topping in an airtight container and store it in the fridge for future usage. Both pancakes and cream cheese topping can last up to 5 or 6 days in the fridge.

Nutrition Facts for 2 Pancakes:

Calories: 192
Carbs: 20
Fats: 4
Proteins: 20