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Carrot Cake Protein Pancakes

Carrot Cake Protein Pancakes for a Wholesome Morning Boost

Delicious Carrot Cake Protein Pancakes that offer a healthy breakfast packed with flavors and protein for your busy mornings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup rolled oats or oat flour for gluten-free
  • 1 scoop Cellucor Cinnamon Swirl Whey Protein or similar whey protein
  • 1/2 cup almond flour or all-purpose flour
  • 1 teaspoon cinnamon adjust to taste
  • 1 teaspoon baking powder ensure it's fresh
  • 1/4 teaspoon nutmeg or allspice if desired
  • 1 cup shredded carrots or zucchini as substitute
  • 1/4 cup chopped raisins or dried cranberries
  • 1 large egg white or flax egg for vegan option
  • 1/2 cup unsweetened apple sauce or mashed banana
  • 1/2 cup unsweetened vanilla almond milk or any plant-based milk
  • 1 teaspoon vanilla extract pure vanilla enhances flavor
For the Topping
  • 1 cup Dannon Light and Fit Vanilla Greek Yogurt or any Greek yogurt
  • 2 tablespoons Cellucor Whipped Vanilla Whey Protein optional
  • to taste Walden Farms Pancake Syrup or regular syrup/honey

Equipment

  • food processor
  • Mixing bowl
  • Non-stick skillet

Method
 

Instructions
  1. In a medium bowl, blend together 1 cup of Dannon Light and Fit Vanilla Greek Yogurt with 2 tablespoons of Cellucor Whipped Vanilla Whey Protein until smooth and creamy. Set aside in the refrigerator.
  2. Pulse 1 cup of rolled oats in a food processor until fine flour. Combine with remaining pancake ingredients in a large mixing bowl. Stir until smooth.
  3. Preheat a non-stick skillet over medium-low heat for 3-5 minutes until hot.
  4. Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form, about 3-4 minutes, then flip and cook another 2-3 minutes until golden brown.
  5. Stack pancakes on a plate, dollop with yogurt topping, and sprinkle with additional shredded carrots if desired. Serve immediately.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave or griddle.

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