Carrot Cake Pancakes with Cream Cheese Frosting

Ingredients

• FOR THE PANCAKES:
• ½ cups Greek Yogurt
• 1 Tablespoon Milk, Non-fat
• 2 whole Egg Whites
• ½ teaspoons Vanilla Extract
• ½ cups Whole Wheat Pastry Flour
• ½ teaspoons Baking Powder
• ½ teaspoons Brown Sugar
• ½ teaspoons Cinnamon, Ground
• ¼ teaspoons Ginger, Ground
• ¼ teaspoons Nutmeg
• ½ teaspoons Salt
• ¾ cups Carrots, Shredded
• FOR THE CREAM CHEESE TOPPING:
• 1 Tablespoon Cream Cheese, Fat Free
• 1 Tablespoon Powdered Sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Milk
• ¼ teaspoons Vanilla Extract

Preparation Instructions

For the pancakes:
Mix Greek yogurt, milk, egg whites and vanilla extract in a small bowl.

In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.

Combine the flour mixture with the yogurt mixture and whisk till evenly incorporated.

Spray a skillet with cooking spray, turn heat to medium. Let the skillet heat up, then add 1/4 cup of batter to skillet and cook till bubbles start appearing through the top of the pancake and then flip and cook the other side. You’ll cook for bout 2-3 minutes on each side. When done, remove the cooked pancakes to a plate while you finish cooking the remaining batter.

For cream cheese topping:
Add cream cheese, powdered sugar, cornstarch, milk and vanilla into a small bowl and whip together until combined. Add cream cheese topping to pancakes.