Carrot Cake Pancakes With Cream Cheese Frosting

• 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

1. For the pancakes:
2. Mix Greek yogurt, milk, egg whites and vanilla extract in a small bowl.
3. In a separate bowl combine flour, baking powder, sugar, spices and salt. Mix and add carrots.
4. Combine the flour mixture with the yogurt mixture and whisk till evenly incorporated.
5. 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.
6. For cream cheese topping:
7. Add cream cheese, powdered sugar, cornstarch, milk and vanilla into a small bowl and whip together until combined. Add cream cheese topping to pancakes.

greek yogurt, milk, egg whites, vanilla, whole wheat pastry flour, baking powder, brown sugar, cinnamon, ubc, ubc, salt, carrots, cream cheese, cream cheese, powdered sugar, cornstarch, milk, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/carrot-cake-pancakes-with-cream-cheese-frosting/ (may not work)