Weight Loss Breakfast: Banana Pancakes

For the Cake:
3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3 large eggs

1/2 cup granulated sugar

1/3 cup packed light brown sugar

2 teaspoons vanilla extract

2 cups finely grated carrots

1/2 cup chopped walnuts (optional)

For the Cream Cheese Filling:
8 oz cream cheese, softened

1 cup powdered sugar

6 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

🍰 Instructions
1. Preheat and Prepare Pan
Preheat your oven to 375°F (190°C).

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Prepare a clean kitchen towel by dusting it with powdered sugar — this is for rolling the cake later.

2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. Beat the Eggs and Sugar
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

Mix in the vanilla extract.

4. Combine and Fold
Gradually add the dry ingredients into the egg mixture and mix until just combined.

Fold in the grated carrots and nuts (if using).

5. Bake the Cake
Pour the batter into the prepared jelly roll pan and spread evenly.

Bake for 12–15 minutes, or until the cake springs back when lightly touched.

6. Roll the Cake