[Sorry if the pictures look funny, I'm posting on another computer and having trouble editing them]
I went on and on last week about this pancake recipe – its simplicity, how easily the batter comes together with the Magic Bullet, and the great nutrient content. Recently I’ve been using my juicer a bit more regularly, and wanted to figure out something to do with the pulp that’s left over. So this past Saturday, I scraped out and saved the carrot pulp before adding my other fruits and veggies – and decided it was pancake time. I was out of peanut flour, but used all MRM Vanilla Whey instead and it worked just fine.
I’m sure you could use shrededd carrot in the recipe instead, just squeeze it as dry as possible to remove most of the moisture.
Carrot Cake Protein Pancake for One
Ingredients (1 perfectly large pancake)
- 1/4 cup oats
- 2 Tbsp protein powder
- 1/4 Tbsp carrot pulp (or shredded carrot)
- 2 egg whites
- 1-2 Tbsp milk
- 2 tsp brown sugar (or raw sugar, or artificial sweetener as desired)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- scant 1/4 tsp baking powder
- pinch salt
- nuts or raisins, optional
Combine all ingredients (except nuts and raisins, if using) in a small blender, mixing well. Add liquid as needed to achieve a thin batter consistency. Pour into in a skillet over medium-low heat, add nuts and raisins if using. Cook 3-4 minutes on the first side until bubbles appear in the middle. Carefully flip and cook an additional 2-3 minutes.
Optional toppings: cream cheese (I used light), almond butter, syrup, cinnamon. I had to try them all, just to be sure.