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–+ servings
Carrot Cake Protein Pancakes

Delicious Carrot Cake Protein Pancakes for a Healthy Morning

These Carrot Cake Protein Pancakes are a delicious and healthy way to start your day, packed with protein and flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup Rolled oats Can be ground into flour for a finer texture.
  • 1 scoop Cellucor Cinnamon Swirl whey protein Substitute with any vanilla protein powder.
  • 1/2 cup Almond flour Can be substituted with all-purpose flour.
  • 1 tsp Cinnamon Pumpkin pie spice can be used as a substitute.
  • 2 tsp Baking powder Ensure it's fresh for optimal leavening.
  • 1/4 tsp Nutmeg Omit if unavailable or use a smaller pinch of cinnamon.
  • 1 cup Shredded carrots Cooked carrots can be used for extra moisture.
  • 1/4 cup Chopped raisins Dried cranberries can be used as a replacement.
  • 2 large Egg white Flax egg can be used for a vegan option.
  • 1/2 cup Unsweetened apple sauce Replace with mashed banana for added flavor.
  • 1/2 cup Unsweetened vanilla almond milk Any non-dairy or regular milk can be used.
  • 1 tsp Vanilla extract Omit for simpler taste or use almond extract for a twist.
For Serving Topping
  • 1/2 cup Greek yogurt Creamy and protein-rich.
  • 1/2 cup Additional shredded carrot Fun garnish that adds color.

Equipment

  • Mixing Bowl
  • food processor
  • Griddle
  • Non-stick pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Carrot Cake Protein Pancakes
  1. In a mixing bowl, combine Greek yogurt and your choice of protein powder, stirring until smooth.
  2. Place rolled oats into a food processor and blend until fine. Transfer to a large mixing bowl.
  3. In the bowl, add almond flour, whey protein, cinnamon, baking powder, nutmeg, shredded carrots, chopped raisins, egg white, apple sauce, almond milk, and vanilla extract. Mix until just combined.
  4. Preheat a griddle or non-stick pan over medium-low heat for about 5 minutes.
  5. Pour about 1/4 cup of batter for each pancake and cook for 3-4 minutes. Flip and cook for another 2-3 minutes.
  6. Serve pancakes topped with the Greek yogurt mixture and additional shredded carrot.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 180mgPotassium: 200mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1.5mg

Notes

Use fresh baking powder and spices for optimal flavor. Let batter rest for 5 minutes before cooking for lighter pancakes.

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