Healthy Carrot Cake Pancakes
Ingredients
The pancakes
-
2
cups
rolled oats
-
1
small
ripe banana
-
1
large
egg
-
1
cup
almond milk
-
1
tbsp
maple syrup
-
1
tsp
vanilla extract
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
cinnamon
-
½
tsp
nutmeg
-
¼
tsp
dried ginger
-
1½
cups
shredded carrots
-
½
cup
raisins
The cream cheese frosting
-
½
block
cream cheese, softened
-
3
tbsp
almond milk
-
2
tsp
maple syrup
-
1
tsp
vanilla extract
Instructions
- Blend the rolled oats until they reach a flour-like consistency.
- Add the banana, egg, almond milk, maple syrup, vanilla, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to the blender and mix until well combined.
- Stir in the shredded carrots and raisins, then let the batter rest for about 5 minutes.
- Grease a skillet and pour 1/3 cup of batter onto it over medium-low heat.
- Cook until bubbles form and the bottom is golden brown, then flip and cook the other side.
- Repeat until all pancakes are cooked.
- For the frosting, whisk together cream cheese, almond milk, maple syrup, and vanilla.
- Serve the pancakes warm with the cream cheese frosting on top.
Nutrition Facts (estimated)
Servings
14 pancakes
Calories
150
Total fat
3g
Total carbohydrates
27g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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