I can’t believe that I missed National Pancake Day yesterday. Possibly one of the most important days of the year and I missed it. Anyway, I am making up for it today with a massive stack of Carrot Cake Protein Pancakes.
Carrot Cake + Pancakes = Happiness
I have really been obsessed with carrot cake in 2020. Must be all those carrots giving me 2020 vision. Ahhhh I’m sorry. I had to do it. 😅 Anyway, the carrot cake madness all started with my recipe for THE BEST CARROT CAKE EVER
BEST CARROT CAKE W/ CREAM CHEESE ICING
Unfortunately, these pancakes don’t taste quite as good as this cake. I guess you would kind of expect that since the cake is loaded with delicious, but not nutritious, brown sugar, butter, and oil!
These pancakes are perfect for when you get that craving for a mean slice of carrot cake but don’t want to absolutely obliterate your diet for the day with one small slice of cake.
Carrot cake protein pancakes for breakfast will get your day started right. Packed with 24 grams of protein per serving, 7 grams of filling fiber, and of course tastes absolutely amazing! For some of the different products and protein powders I use, check out my Amazon Store Front!
I hope you guys enjoy these pancakes as much as I do. If you are a lover of carrot cake like me, I have no doubt that you will. Cheers!
PrintCarrot Cake Protein Pancakes
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Fluffy, protein-packed carrot cake protein pancakes. The perfect healthy way to have carrot cake for breakfast!
Ingredients
Carrot Cake Pancakes
1/2 cup whole what flour (or oat flour)
1 scoop (35g) vanilla protein powder (I prefer a blended protein like this one)
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 tbsp. granulated stevia
1/2 cup shredded carrots (I just pulsed mine in the blender)
2 tbsp. shredded coconut (optional)
2 whole eggs
1/4 cup unsweetened almond milk (may need more or less depending on protein powder)
1/4 cup unsweetened applesauce (or yogurt / mashed banana / pumpkin puree)
1/2 tsp. vanilla extract
Cream Cheese Sauce
2 tbsp. fat free cream cheese
1/4 cup plain, nonfat Greek yogurt
2 tbsp. (7g) sugar free cheesecake pudding mix
sweetener to taste
Other Toppings
chopped nuts
shredded coconut
Instructions
- Preheat pan/griddle to medium/high heat.
- Mix all pancake ingredients together in a large bowl. If batter is too thick, add a little extra almond milk.
- Pour batter onto pan to make 8-10 medium sized pancakes. I cooked mine in 3 batches since I did not have enough space for all of them on the pan.
- Cook for about 3-4 minutes per side, or until bubbles start to form.
- Once cooked, prepare cheesecake sauce by mixing all ingredients to gather in a small bowl.
- Divide pancakes into two servings (or 1 giant serving) drizzle with cheesecake sauce and all desired toppings. Enjoy!
Notes
*I prefer to use blended proteins as often as possible. They lend to a moister end product and great texture. I often use the Syntha-6 in the vanilla ice cream flavor for recipes like this. If you don’t have a blended protein, you can use 1/2 scoop vanilla casein and 1/2 scoop of vanilla whey.
Nutrition
- Serving Size: 1/2 recipe (without toppings)
- Calories: 300
- Sugar: 8
- Fat: 9
- Carbohydrates: 33
- Fiber: 7
- Protein: 24
Keywords: carrot cake protein pancakes