Dessert for Breakfast? Healthy Carrot Cake Pancakes with plenty of protein :)

I am a carrot cake fiend (in case you couldn't tell with my last carrot cake inspired recipe).  I had originally planned to make these for Easter but had a little glitch in our original plans.  Anyways, this recipe has greek yogurt, protein powder AND healthy oats for a breakfast that will tickle your sweet tooth and satisfy you for hours.

Ingredients (serves 2-3 people)

For the batter

• 1/2 cup gluten free flour (I used Better Batter)
• 1/2 cup gluten free rolled oats
• 1/4 cup vanilla protein powder (you can omit this, just add more flour if you do)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp kosher salt
• 1/2 tsp baking powder
• 1 tsp light agave syrup (you can use regular sugar but you'll need about one and a half tsp)
• 1/2 cup grated carrots
• 1/2 cup water
• 1/2 cup plain or vanilla greek yogurt
• 2 egg whites

For the delicious cream cheese sauce

• 1/3 cup low fat cream cheese
• 1/4 cup grade A maple syrup (don't skimp on yourself with the fake stuff... it's just not the same)

Carrot Cake Pancakes with Maple Cream Cheese Sauce

Directions

1. Preheat your skillet.  
2. Add all batter ingredients to a blender.  
3. Blend well.  
4. Pour about 1/4 cup of batter into your preheated skillet and allow to cook until you see bubbles coming from the center of the pancake.  Flip and cook to your desired doneness (about 2 minutes).  
5. While you have your pancake line going, add cream cheese and maple syrup to a smaller blender (I have a ninja and find that the three different blender options come in handy) and combine.  If you do not have a small blender, heat the cream cheese up in the microwave on low for about 30 seconds and mix the maple syrup in.
6. Find your prosecco and orange juice in the fridge, then make your mimosa side dish.  Enjoy!