Carrot Cake Protein Pancakes for a Delicious Breakfast Boost

Transform your breakfast with Carrot Cake Protein Pancakes, combining dessert flavors with healthy ingredients for a high-protein start.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 pancakes

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Rolled Oats Can substitute with oat flour for a finer texture.
1 scoop Cellucor Cinnamon Swirl Whey Protein Substitute with any preferred protein powder.
1 cup Almond Flour Can replace with coconut flour but reduce quantity as it absorbs more liquid.
1 tsp Cinnamon Use nutmeg for a different flavor profile.
1 tbsp Baking Powder Ensure it’s fresh for the best results.
1 cup Shredded Carrots Grate fresh carrots or use pre-packaged.
1/2 cup Chopped Raisins Alternative: use chopped dates or omit for a lower sugar option.
2 large Egg White Vegan option: replace with flaxseed meal mixed with water.
1/2 cup Unsweetened Apple Sauce Can substitute with mashed banana for a different flavor.
1 cup Unsweetened Vanilla Almond Milk Any plant-based or regular milk can be used.
1 tsp Vanilla Extract For a richer flavor, consider using fresh vanilla bean.

Equipment

food processor
non-stick skillet
whisk
mixing bowl

Method

Step-by-Step Instructions

In a bowl, combine 1 cup of Greek yogurt with 1 scoop of Cellucor Cinnamon Swirl Whey Protein. Whisk until smooth and creamy, and refrigerate.
Place 1 cup of rolled oats in a food processor and pulse to a fine powder. Add almond flour, baking powder, shredded carrots, raisins, egg white, apple sauce, almond milk, vanilla extract, and cinnamon. Blend until fully combined.
Preheat a non-stick skillet over medium-low heat for 2 minutes. Lightly grease the pan. Pour 1/4 cup of batter for each pancake. Cook for 3-4 minutes, flip, and cook for another 2-3 minutes until golden.
Stack pancakes on a warm plate. Top with the yogurt mix and sprinkle with extra shredded carrots. Add cinnamon or maple syrup if desired.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 15gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 250mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Notes

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Freeze individually for up to a month, reheating as needed.

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