Description
Carrot Cake Protein Pancakes are a delightful, healthy twist on a breakfast classic. Packed with warm spices, shredded carrots, and protein-rich ingredients, this recipe is perfect for starting your day with energy and flavor. These pancakes are complemented by a creamy yogurt-based topping that makes them irresistibly delicious and nutritious.
Ingredients
Units
Scale
Pancakes:
- 1/3 cup rolled oats
- 3 tbsp Cellucor Cinnamon Swirl whey protein
- 1/2 tbsp almond flour
- 1/4 tsp cinnamon
- 1/8 tsp baking powder
- Pinch of nutmeg
- 1/4 cup shredded carrots
- 1 tbsp chopped raisins
- 1 egg white
- 2 tbsp unsweetened apple sauce
- 1 1/2 tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
Topping:
- 3 tbsp Dannon Light and Fit Vanilla Greek yogurt
- 1 tbsp Cellucor Whipped Vanilla whey protein
- 1 tbsp Walden Farms Pancake Syrup
Instructions
- Prepare the Topping
In a small bowl, combine Greek yogurt, whey protein, and pancake syrup. Mix until smooth and creamy. Set aside until the pancakes are cooked and ready to be served. - Prepare the Pancake Batter
Using a food processor or Nutribullet, grind the rolled oats into a fine powder to form oat flour. In a mixing bowl, combine the oat flour with whey protein, almond flour, cinnamon, baking powder, nutmeg, shredded carrots, raisins, egg white, applesauce, almond milk, and vanilla extract. Mix until the batter is smooth and well-combined. - Cook the Pancakes
Heat a griddle or large non-stick pan over medium-low heat. Lightly grease the pan if necessary. Scoop the pancake batter onto the griddle in small rounds. Cook until bubbles form on the surface of the pancakes, then flip them gently and cook until the other side is golden brown. - Serve and Garnish
Stack the pancakes on a serving plate. Top with the prepared creamy Greek yogurt mixture and garnish with additional shredded carrots if desired. Serve immediately and enjoy!
Notes
- For a nuttier flavor, you can toast the shredded carrots slightly beforehand.
- If you’d like a sweeter pancake, add a small drizzle of maple syrup or a sprinkling of coconut sugar to the batter.
- To make the recipe gluten-free, ensure that the rolled oats used are certified gluten-free.
- You can substitute raisins for chopped nuts or cranberries for an added texture change.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 12g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 5mg
