Description
These Carrot Cake Protein Pancakes are a delicious and nutritious twist on a classic breakfast favorite. Packed with protein and fiber, these pancakes are sure to keep you satisfied all morning long.
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/2 cup finely grated carrots
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup crushed pineapple drained
- 2 tablespoons chopped walnuts or pecans
- cooking spray or butter for greasing
Instructions
- Blend the Dry Ingredients: In a blender, combine oats, protein powder, baking powder, cinnamon, nutmeg, and salt. Blend until oats are finely ground.
- Add Wet Ingredients: Add eggs, almond milk, grated carrots, maple syrup, vanilla extract, and pineapple. Blend until smooth but slightly thick. Stir in nuts.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup batter for each pancake and cook for 2–3 minutes per side until golden and cooked through.
- Serve: Repeat with remaining batter. Serve warm with Greek yogurt, maple syrup, or a sprinkle of extra nuts.
Notes
- For extra protein, top pancakes with Greek yogurt instead of syrup.
- Batter may thicken as it sits—add a splash of milk if needed.
- These pancakes freeze well; reheat in the toaster or microwave.
