Carrot Cake Protein Pancakes
Start your day with a nutritious twist on breakfast! These Carrot Cake Protein Pancakes are not only delicious but also packed with protein, making them perfect for any meal. The warm spices and freshly shredded carrots create a delightful flavor profile that will have everyone coming back for more. Top them off with creamy yogurt and a drizzle of syrup for an irresistible finish. This quick and easy recipe is ideal for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 2 people 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- In a mixing bowl, combine rolled oats, protein powder, almond flour, cinnamon, baking powder, and nutmeg.
- Stir in the shredded carrots and raisins.
- Add the egg white, apple sauce, almond milk, and vanilla extract, mixing until just combined.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until golden brown.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg