Okonomiyaki – Savory Cabbage Pancakes with Salmon
There's something about carrots and cinnamon that just scream down home good comfort food. These cinnamon-spiced carrot cupcakes are super easy to make and you can easily substitute any type of protein powder, superfood powder or extra veggies that you like. Seriously try out a chocolate protein powder, throw a scoop of LIVfit Superfood into the batter. The cinnamon, pumpkin, and carrot will keep the flavor on point while you can "Sup" these cupcakes up, however, you like! For more delicious recipes like this, check out Healthy Living Happy.
|1 Scoop vanilla protein powder|
|1/4 Cup brown rice flour|
|2 Tbsp BBF organic coconut flour||
|1 tsp baking powder|
|1 tsp cinnamon|
|1 egg white|
|2 Tbsp pumpkin puree|
|3/4 c + 2 Tbsp cashew/almond milk|
|1 cinamon roll questbar|
|1 Cup shredded carrot|
Preheat over for 5min on 400’F
Add your dry ingredients in a bowl.
Combine your dry ingredients well and add your wet ingredients on top.
Lastly, add in your shredded carrots and small chopped up cinnamon roll questbar.
Fold in and add additional 1tbsp of milk at a time if the batter is too thick.
Spray your cupcake liners with nonstick cooking spray.
Divide your batter equally in 8 cupcakes.
Bake for 30min on 250’F or until the toothpick comes out clean.