Description
These Carrot Cake Protein Pancakes offer a flavorful, nutritious twist on traditional pancakes by combining the warm spices and sweet notes of carrot cake with the benefits of high-protein ingredients. Perfect for a wholesome breakfast or post-workout meal, they blend rolled oats, protein powder, shredded carrots, and Greek yogurt to deliver a satisfying, moist pancake with a hint of cinnamon and nutmeg.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/4 cup shredded carrots
- 1 tbsp chopped raisins
- 1 egg white
- 2 tbsp unsweetened applesauce
- 1 1/2 tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
Toppings
- 3 tbsp Dannon Light and Fit Vanilla Greek yogurt
- 1 tbsp Cellucor Whipped Vanilla whey protein
- 1 tbsp Walden Farms Pancake Syrup
Instructions
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, cinnamon swirl whey protein, almond flour, cinnamon, baking powder, and nutmeg. Whisk them together to evenly distribute all dry spices and powders.
- Add Wet Ingredients: Stir in the shredded carrots, chopped raisins, egg white, unsweetened applesauce, vanilla almond milk, and vanilla extract to the dry mixture. Mix thoroughly until a smooth, thick batter forms resembling typical pancake consistency.
- Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the heated skillet. Cook each side for about 2-3 minutes, or until bubbles form on the surface and edges look set. Flip carefully and cook the other side until golden brown and cooked through.
- Prepare Topping Mixture: In a small bowl, combine the Dannon Light and Fit Vanilla Greek yogurt with the Cellucor Whipped Vanilla whey protein, blending well to create a creamy topping.
- Serve: Stack the pancakes and dollop the yogurt-protein mixture on top. Drizzle with Walden Farms Pancake Syrup for added sweetness and flavor. Serve immediately to enjoy the warm, moist cakes with the creamy topping.
Notes
- For fluffier pancakes, ensure the batter is well mixed but avoid overmixing, which can make them dense.
- You can substitute almond flour with coconut flour, but reduce the quantity slightly as it absorbs more liquid.
- Use a non-stick pan to minimize the need for oil and keep pancakes light.
- Adding chopped walnuts or pecans can introduce additional texture and healthy fats.
- Walden Farms Pancake Syrup is calorie-free; regular syrup can be used if preferred with adjustment to calories.
