Carrot Cake Protein Pancakes Recipe

All the warm spiced flavors of carrot cake in a high-protein pancake that tastes like a cheat meal but fuels your body right. With 23g of protein and only 374 calories per serving, these fluffy pancakes satisfy your sweet tooth while supporting your fitness goals. Shredded carrots add natural sweetness and moisture that keeps every bite tender.

Ingredients

• 1.5 cups whole wheat flour
• 2 scoops vanilla protein powder
• 1 cup shredded carrots
• 2 large eggs
• 1 cup milk
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 tablespoon coconut oil for cooking
• 2 tablespoons crushed walnuts for topping

Instructions

1. In a large bowl, whisk together flour, protein powder, cinnamon, nutmeg, ginger, and baking powder.
2. In a separate bowl, beat eggs with milk and maple syrup until combined.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Fold in shredded carrots gently without overmixing the batter.
5. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
6. Pour 1/4 cup of batter per pancake onto the hot surface.
7. Cook for 2-3 minutes until bubbles form on top and edges look set.
8. Flip and cook for another 1-2 minutes until golden brown.
9. Repeat with remaining batter.
10. Serve stacked with crushed walnuts and a drizzle of maple syrup.

Tips & Variations

• Use finely shredded carrots for a smoother texture in the pancakes.
• Add a handful of raisins to the batter for extra sweetness and texture.
• Top with a dollop of Greek yogurt cream cheese frosting for the full carrot cake experience.
• These freeze well for up to 2 months; reheat in the toaster for a quick breakfast.
• Swap whole wheat flour for oat flour if you prefer a lighter texture.

Nutrition Breakdown

Calories: 374 per serving

Protein: 23g

Fat: 11.3g

Carbs: 48.1g

Fiber: 6.6g

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