November 6, 2014

Two Fabulously Healthy Pancake Recipes: Cinnabun Pancakes and Carrot Cake Pancakes

Good morning!!

I have been a pancake nut recently. Protein pancakes, that is. I feel like I'm eating dessert for breakfast, yet it's healthy, filling, and full of protein.

Not to mention the options are endless!

I'm going to share two recent concoctions with you, both amazing. Cinnabun and Carrot Cake. (OMG).

Think you're too short on time to make them? If you can throw ingredients into a blender for a protein shake, this is just about as easy. A little more ingredients, and a few minutes on the griddle. 15 minutes tops.

I'll start with the Cinnabun pancakes.

I recently purchased Trutein protein in Cinnabun flavor which I highly recommend. Oh, the possibilities...

You just add oats, Greek yogurt, egg whites, Cinnabun protein powder, baking powder, and almond milk to your blender. Then pour out 1/4 cup at a time onto a hot griddle.

Cinnabun Protein Pancakes
1 serving


1/2 cup oats
1/4 cup Greek yogurt (I used 0% plain)
2 egg whites
1/2 scoop Cinnabun protein powder (you can use vanilla or whatever flavor you want. The Trutein scoop is huge, so if you're using a standard scoop you might want to do 3/4-1 whole scoop)
1/2 tsp baking powder
1-3 Tbsp almond milk (add more or less to reach desired consistency)

Combine all ingredients into a blender and blend until smooth. Add more milk depending on the consistency you want. You don't want super watery or the pancakes will spread and be odd-shaped and thin in the pan. Pour about 1/4 cup of batter onto medium heat greased griddle and cook for about 2-3 minutes until edges start to brown. Flip and cook another minute until done. Mix 1/4 cup of Greek yogurt with 1 Tbsp of real maple syrup and use as topping. Or use regular maple syrup or other topping of choice. Sprinkle with cinnamon as a garnish.

Moving on...

These pancakes incorporate a veggie into the batter. How's that for healthy? Yet, they taste like heaven.

Classic spicy carrot cake topped with a decadent (yet low fat) cream cheese icing.

This recipe makes enough for two servings, so you can easily warm up the second half for breakfastlunch. ;-)

Check out those little carrots in there. And the dripping cream cheese icing... sigh.

Carrot Cake Protein Pancakes
2 servings

1/4 cup vanilla protein powder
1/2 cup Plain low fat Greek yogurt (or plain vanilla yogurt)
1/2 tsp Cinnamon
Pinch Ground ginger and nutmeg or pumpkin pie spice
Pinch Salt
1/2 tsp Baking powder
2 Egg whites
1 cup Old fashioned oats (gluten free if sensitive)
1/2 cup Water
1/3 cup Carrots, chopped fine (these will be blended into the batter. I used pre-shredded carrots from Trader Joe's and just added them to the mix before blending.)
Optional: 2 tbs walnuts, chopped, 2 tbs golden raisins, carrot shreds for topping
4 oz cream cheese, low fat
1-2 Tbsp real maple syrup

Optional Cream Cheese Icing
Whip softened cream cheese and maple syrup together until combined. Add milk to thin out if desired.

Put all ingredients except optional into a blender and blend until smooth. Pulse in additional options if desired.

Heat a non-stick skillet sprayed with cooking spray on medium heat. Pour 1/4 cup of batter per pancake onto the hot griddle and cook until edges start to brown and surface has bubbles. Flip and cook an additional 1-2 minutes until done.

Drizzle with additional cream cheese icing, nuts, cinnamon, and carrots.

Make these! You will not be disappointed.



1 comment:

  1. Charles Threatt9/10/2015 7:29 AM

    I made these pancakes and WOW! You know when you want to eat healthy but dont want the food to loose the flavor it would normally have? This solves that problem. Plus, who doesn't like Cinnabun!


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