Description
Delicious and nutritious carrot cake protein pancakes, perfect for breakfast!
Ingredients
Scale
- 1 cup flour
- 1/3 cup protein powder
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 1/3 cup shredded carrot
- 2 tbsp pure maple syrup
- 2 tbsp oil
- 2 tsp pure vanilla extract
- water (as needed to thin out batter)
- 2 tbsp diced walnuts
- 2 tbsp raisins
Instructions
- Stir flour, protein powder, baking powder, salt, and cinnamon in a large bowl.
- 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.
- If time permits, let the batter rest 10 minutes.
- Grease a large skillet or pancake griddle. Place over medium heat.
- 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.
- Drop small ladles of batter onto the hot skillet. Then spread into pancake shapes so they will cook evenly in the centers.
- Once edges begin to look dry, flip the carrot cake protein pancakes and continue to cook another minute. Remove from the heat.
- To prevent sticking, re-grease the pan after each batch of pancakes.
- Serve hot, topped with pure maple syrup or cream cheese frosting, chopped walnuts, and raisins.
Notes
- These pancakes can be made keto by substituting the flour with a low-carb alternative.
- Add more spices according to taste for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg