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A stack of golden brown carrot cake protein pancakes topped with yogurt and walnuts.
Print Recipe

Carrot Cake Protein Pancakes

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 350kcal

Ingredients

  • 1/2 cup rolled oats, ground into flour
  • 1 scoop vanilla whey protein powder
  • 1/2 cup finely grated carrots
  • 1/4 cup liquid egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup

Instructions

  • In a medium bowl, whisk together the oat flour, protein powder, baking powder, cinnamon, ginger, and nutmeg.
  • Add the egg whites, almond milk, vanilla extract, and maple syrup to the dry ingredients and stir until just combined.
  • Fold the finely grated carrots into the batter.
  • Heat a non-stick skillet over medium heat and lightly grease with cooking spray.
  • Pour approximately 1/4 cup of batter for each pancake onto the skillet.
  • Cook for 2 to 3 minutes until bubbles appear on the surface, then flip and cook for an additional 1 to 2 minutes until golden brown.
  • Repeat with the remaining batter and serve immediately.