Carrot Cake Protein Pancakes with a Cream Cheese Protein Frosting

Recipe by   fitpro_recipes

Delicious, quick and high protein breakfast or dessert, usingPer4m Carrot Cake Whey!

Ingredients

1 tbsp Coconut Oil

For the batter:

• 8 Egg Whites
• 35gPer4m Carrot Cake Whey Protein Powder
• 75g Oats 
• 60g Ricotta Cheese 
• 30g Finely Grated Carrot
• ½ tsp Ground Cinnamon
• A small pinch of Ground Nutmeg
• ½ tsp Xanthan Gum or Baking Powder

For the frosting:

• 60g Cream Cheese 
• 2 tbsps Unsweetened Almond Milk
• 15gPer4m Carrot Cake Whey Protein Powder

Makes 10 pancakes

Method

First, make the frosting. Place the frosting ingredients in a large bowl. Blend well using a hand-held electric blender. Add a drop more milk if you prefer a runnier topping.

Place the batter ingredients in a blender jug and blend well until thick and creamy.

Optional: Pour into a measuring jug, to help you divide the batter when you pour it into the pan.

Place a small frying pan over a medium flame. Add a small amount of coconut oil, around ⅓ tsp. Tilt the pan so that the oil covers the base.

Pour in around ⅒ of the batter and tilt the pan gently to form a circle.

Cook for 2-3 minutes undisturbed. When small bubbles appear on the surface of the pancake, turn or flip it over.

Cook for 2 minutes or until the underside is golden. Transfer to a plate.

Repeat the above steps with the remaining oil and batter until you have a stack of 10 pancakes.

Serve topped with a spoonful of the frosting.

Optional toppings:
A sprinkle of chopped nuts, grated carrot and honey or maple syrup.
Store any leftover pancakes in an airtight container and refrigerate for up to 2 days.