I’m all about making recipes as easy as possible, especially during the holidays & special occasions. Using scotty's everyday pancake & waffle mix in this recipe helps eliminate extra steps in the brunch making process. Plus, it’s gluten free, high in fiber & low carb… but no one will know it because it’s THAT delicious!
carrot cake protein pancakes
prettydeliciouslife
Rated 5.0 stars by 1 users
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
- 1/2 cup scotty’s pancake mix
- 1 large egg
-
1/2 + 2 tbsp cup milk
- 1 tsp vanilla extract
- 1/4 cup shredded carrot
- 2 tbsp walnuts
- 2 tbsp raisins
- 2 tbsp coconut flakes
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 scoop vanilla protein powder
- 2 tbsp cream cheese
- 2 tbsp greek yogurt
- 2 tbsp powdered monkfruit
- 1 tbsp milk
- 1 tsp vanilla
pancake ingredients
cream cheese topping:
Directions
Add carrot, walnuts, raisins, & coconut to a blender or food proccesor & pulse until mixture is finely chopped.
In a large mixing bowl, add scotty's pancake mix, protein powder & spices whisking gently to combine.
- Next, lightly beat the egg & add to dry mixture along with milk & vanilla. Whisk until combined and adding more milk if the consistency is too thick.
Heat a skillet over medium low heat and melt butter or ghee on the pan.
Mix up the cream cheese topping by mixing all ingredients in a small mixing bowl, whisking until smooth.
Add 1/4 cup of mixture at a time to the skillet and cook 1-2 minutes or until browned. Then flip and cook for an additional minute or two.
Top the pancakes with the cream cheese mixture and reserved carrot mixture- enjoy!
