Carrot Cake Protein Pancakes
This carrot cake protein pancakes recipe is a high protein breakfast that tastes like dessert, with over 35 grams of protein per serving!
Servings: 2 servings
Ingredients
- 1 cup flour (120g) (or make these Keto Pancakes)
- 1/3 cup protein powder (36g) or additional flour
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup milk or water (120g)
- 1 egg or 3 tbsp additional water
- 1/3 cup shredded carrot (50g)
- 2 tbsp pure maple syrup (30g) or sugar free equivalent
- 2 tbsp oil or yogurt (24g)
- 2 tsp pure vanilla extract (10g)
- water as needed to thin out batter
- 2 tbsp diced walnuts or pecans (optional)
- 2 tbsp raisins (optional)
Instructions
- 1. Stir flour, protein powder, baking powder, salt, and cinnamon in a large bowl.
- 2. Whisk in milk or water, shredded carrot, sweetener, oil or yogurt, optional egg, and vanilla until just evenly mixed. If thinner pancakes are desired, slowly stir in more water.
- 3. If time permits, let the batter rest 10 minutes.
- 4. Grease a large skillet or pancake griddle. Place over medium heat.
- 5. After a minute, test the pan by adding a few drops of water. The skillet is hot and ready to use once the water sizzles.
- 6. Drop small ladles of batter onto the hot skillet. Then spread into pancake shapes so they will cook evenly in the centers.
- 7. Once edges begin to look dry, flip the carrot cake protein pancakes and continue to cook another minute. Remove from the heat.
- 8. To prevent sticking, re-grease the pan after each batch of pancakes.
- 9. Serve hot, topped with pure maple syrup or cream cheese frosting, chopped walnuts, and raisins.
Video
Notes
Still craving carrot cake? Make this reader favorite Vegan Carrot Cake.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 44g | Protein: 35.8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 480mg | Potassium: 460mg | Fiber: 9.9g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg