Description
Indulge in a nutritious and delicious breakfast with these Carrot Cake Protein Pancakes. Packed with protein and wholesome ingredients, these pancakes are a delightful twist on a classic favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 cup finely grated carrots
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup or honey (optional)
- 1 tablespoon chopped walnuts or pecans (optional)
Instructions
- Prepare the Dry Ingredients: Add oats to a blender and blend into a fine flour. Add the protein powder, baking powder, cinnamon, nutmeg, and salt, and pulse to combine.
- Mix Wet Ingredients: Add the eggs, almond milk, applesauce, vanilla extract, and maple syrup (if using). Blend until smooth. Stir in the grated carrots and nuts by hand—do not blend them in.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve: Enjoy warm with Greek yogurt, maple syrup, or chopped nuts.
Notes
- To make this dairy-free, use plant-based protein powder and non-dairy milk.
- Batter thickens as it rests—add a splash of milk if needed between batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 260
- Sugar: 6 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
