Recipe by 
fitpro_recipes
Delicious, quick and high protein breakfast or dessert, using Per4m Carrot Cake Whey!
Ingredients
1 tbsp Coconut Oil
For the batter:
- 8 Egg Whites
- 35g Per4m 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
- 15g Per4m 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.
