You might not know this, but we have an older sister. We love her a ton and she was a great role model for us growing up because she’s always lived outside the norm, unafraid to share her unique talents and abilities with the world.
She’s among the most intelligent people we know, she was vegetarian/vegan for many years, she always had a knack in the kitchen and she was the one who originally inspired us to start cooking more of our own healthy foods.
Another way she stood out from the norm was on birthdays…
While other kids were clambering for chocolate or funfetti cakes, she’d usually request something different ~ carrot cake! Nowadays, especially when Easter time rolls around, carrot cake has a special place in our appetites because it still reminds us of fond memories with her.
As you prepare for Easter celebrations this weekend, consider adding our Carrot Cake Protein Pancakes to the menu. When we tasted these we couldn’t believe they were actually good for you and we’re sure if our older sister had a bite, she’d feel the same way! From our family to yours, Bon Appetit!
Carrot Cake Pancakes
Makes 1 serving
- 2 egg whites
- 1/4 cup oat flour
- 1 tbs oat bran (or ground flaxseed)
- 2 tbs pumpkin
- 1/3 cup unsweetened almond milk
- 1-2 packets stevia
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup Greek yogurt
- 1-2 tbs protein powder (we used Trutein Cinnabun – HIGHLY recommend this!)
- 1/4 tsp cinnamon
- 1 packet stevia
Heat a medium non-stick pan over medium heat. Combine all ingredients for the pancakes and thoroughly beat. Pour batter into pan and cook until golden brown, flipping halfway through. While pancakes are cooking, mix all ingredients together for the frosting. Layer this in-between each pancake as well as over the top. Top with shredded carrots and more cinnamon. Enjoy!