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Carrot Cake Protein Pancakes

Carrot Cake Protein Pancakes: A Wholesome Breakfast Delight

Enjoy a nutritious start with Carrot Cake Protein Pancakes, a protein-packed and gluten-free breakfast that's easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Can replace with oat flour for gluten-free option.
  • 1 scoop Cellucor Cinnamon Swirl Whey Protein Any vanilla-flavored protein powder can be used.
  • 1 cup Almond Flour Gluten-free alternative to traditional flour.
  • 1 teaspoon Cinnamon Enhances flavor with its warm and spicy notes.
  • 2 teaspoons Baking Powder Essential for leavening the pancakes.
  • 1 teaspoon Nutmeg Adds depth of flavor.
  • 1 cup Shredded Carrots Key ingredient for carrot cake flavor.
  • 1/2 cup Chopped Raisins Can substitute with dried cranberries or currants.
  • 2 large Egg White Contributes to the protein content.
  • 1/2 cup Unsweetened Apple Sauce Acts as a natural sweetener.
  • 1 cup Unsweetened Vanilla Almond Milk Achieves desired batter consistency.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
For the Topping
  • 1 cup Dannon Light and Fit Vanilla Greek Yogurt Provides a creamy topping.
  • 1 scoop Cellucor Whipped Vanilla Whey Protein Optional addition for enhanced protein.
  • to taste Walden Farms Pancake Syrup Low-calorie syrup option.

Equipment

  • Medium bowl
  • food processor
  • large mixing bowl
  • Griddle
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, combine the Dannon Light and Fit Vanilla Greek Yogurt and Cellucor Whipped Vanilla Whey Protein. Mix until smooth and creamy, then set aside.
  2. Using a food processor, pulse the rolled oats until they reach a fine powder consistency.
  3. In a large mixing bowl, combine the ground oats, Cellucor Cinnamon Swirl Whey Protein, almond flour, baking powder, cinnamon, nutmeg, shredded carrots, chopped raisins, egg white, unsweetened apple sauce, unsweetened vanilla almond milk, and vanilla extract. Stir until well combined.
  4. Preheat a griddle over medium-low heat and lightly grease if necessary. Heat for about 2-3 minutes.
  5. Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
  6. Carefully flip each pancake and cook for an additional 2-3 minutes on the other side until golden brown.
  7. Top with the yogurt mixture and drizzle with Walden Farms Pancake Syrup. Enjoy!

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 38gFat: 5gSaturated Fat: 0.5gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months for a quick breakfast option.

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