Carrot Cake Pancakes

When I got an impassioned plea from one of our Master Trainers for a recipe rehab on her beloved IHOP carrot cake pancakes, I sprang into action. Not only did it sound like a fun challenge…it sounded like a delicious challenge.  I love carrot cake!  Well, actually, I like cream cheese frosting.  The cake is just a vehicle for the frosting.  But on this lazy Sunday following Thanksgiving, I figured that  creating a recipe to make my family happy, was the perfect way to spend the day.  Plus, after teaching back to back R.I.P.P.E.D. classes, I deserved a well balanced meal with good amounts of protein and carbs to help me recover.  Now, I’ve never had, or even seen an IHOP carrot cake pancake, so my attempt here is simply my health nut-brain colliding with my daydreams of fluffy, sweet and gooey goodness.  I ended up with delicious and aromatic pancakes with a delectable texture from the nuts, carrot and coconut. If you’re looking for over-the-top sweetness, you might as well go to IHOP and call it your cheat meal.  But… if you’re looking for a break from tradition, and something you could whip up and make any day of the week with zero guilt, this recipe is for you.

Carrot Cake Pancakes

Carrot Cake “Frosting” Sauce

Ingredients for batter and frosting.  Serves 2 (or 1 really hungry person)

Frosting:

3 Tablespoons fat-free cream cheese

4 Tablespoons fat-free cottage cheese (or fat-free ricotta)

2 Tablespoons canned pumpkin

4-6 Tablespoons milk (use 4 and add more if needed)

1 teaspoon vanilla extract

1 1/2 teaspoons Stevia

2 Tablespoons agave (they make a maple agave that’s divine)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 Tablespoons chopped coconut (I use low-fat dried coconut without sugar)

1 Tablespoon chopped walnuts

1 Tablespoon shredded carrots (reserved to sprinkle over the top)

Place everything except coconut, nuts and carrot  in a magic bullet or blender.  Add more milk, if needed.  Blend until mostly smooth.  Stir in nuts and coconut.  Pour into a bowl and set aside.  Using the same blender (no need to even clean it out) prepare the pancake batter…

Batter Ingredients:

1/2 cup oats

3 egg whites

1/4 cup cottage cheese

2 Tablespoons canned pumpkin

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 scoop vanilla protein powder (optional)

1/4 cup shredded carrot

1 Tablespoon raisins

1 Tablespoon coconut

2 teaspoons Stevia

cinnamon and nutmeg

1 teaspoon coconut oil (optional…I didn’t use, but imagine it would taste really yummy)

I love a one vessel recipe!  Everything gets dumped into one blender.  Easy cleanup!

 Blend everything together until your batter forms.  If needed, add 1-2 tablespoons of milk if batter is too thick.  Pour onto a greased griddle and cook through.  Remove to a plate and pour “frosting” over the top.  Sprinkle with carrots and nuts to garnish.  If you like them sweeter, drizzle with some agave.

 Cooking time is about 2 minutes per side.  Flip when they get lots of bubbles on top.