You may also like
Categories:
Greek yogurt milk egg whites vanilla whole wheat pastry flour baking powder brown sugar cinnamon salt carrots cream cheese cream cheese powdered sugar cornstarch milk
Viewed: 94 - Published at: 2 years agoIngredients
- FOR THE PANCAKES:
- 1/2 cups Greek Yogurt
- 1 Tablespoon Milk, Non-fat
- 2 whole Egg Whites
- 1/2 teaspoons Vanilla Extract
- 1/2 cups Whole Wheat Pastry Flour
- 1/2 teaspoons Baking Powder
- 1/2 teaspoons Brown Sugar
- 1/2 teaspoons Cinnamon, Ground
- 1/4 teaspoons Ginger, Ground
- 1/4 teaspoons Nutmeg
- 1/2 teaspoons Salt
- 3/4 cups Carrots, Shredded
- FOR THE CREAM CHEESE TOPPING:
- 1 Tablespoon Cream Cheese, Fat Free
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Milk
- 1/4 teaspoons Vanilla Extract
Method
- 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.
