Description
These Carrot Cake Protein Pancakes combine the warm flavors of cinnamon, nutmeg, and shredded carrots with protein-packed ingredients to create a nutritious and delicious breakfast. Perfect for those seeking a healthy twist on classic pancakes, this recipe is quick to prepare and provides a satisfying start to your day.
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 apple sauce
- 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
- Prepare the Batter: In a medium bowl, combine the rolled oats, cinnamon swirl whey protein, almond flour, cinnamon, baking powder, and nutmeg. Stir together until evenly mixed.
- Add Wet Ingredients: To the dry mixture, add shredded carrots, chopped raisins, egg white, unsweetened applesauce, vanilla almond milk, and vanilla extract. Mix thoroughly until a smooth batter forms. Let it rest for a few minutes to allow the oats to soften.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly grease if necessary. Pour small amounts of batter onto the skillet to form pancakes. Cook for about 2-3 minutes on the first side until bubbles form and edges look set, then flip and cook for an additional 2 minutes until golden brown and cooked through.
- Prepare the Toppings: In a small bowl, mix the Dannon Light and Fit Vanilla Greek yogurt with the Cellucor Whipped Vanilla whey protein until smooth and creamy.
- Serve: Plate the warm pancakes, spoon the protein yogurt mixture on top or on the side, and drizzle with Walden Farms Pancake Syrup. Enjoy immediately for best texture and flavor.
Notes
- You can substitute almond flour with oat flour if desired, though this may slightly change the texture.
- For a vegan version, replace egg white with flaxseed egg and use plant-based yogurt.
- Adjust the amount of almond milk to achieve your preferred batter consistency.
- Walden Farms Pancake Syrup is calorie-free; regular syrup can be used but will increase calories.
- Ensure the skillet is hot enough before cooking to avoid sticking and promote even browning.
