Nutrition

Carrot Cake Protein Pancakes – (35g+ of protein!)

These healthy carrot cake protein pancakes have a soft and fluffy texture and combine sweet grated carrots with a warm cinnamon flavor. The whole family can enjoy a high-protein breakfast!

Carrot Cake Protein Pancakes with Cream Cheese Frosting

Why You’ll Love Carrot Cake Protein Pancakes

Topped with pure maple syrup or rich cream cheese frosting, it tastes like you’re eating a rich, luxurious dessert.
The recipe provides: Contains over 35g of protein per serving!
It’s also great if you want a fiber-rich breakfast on Easter morning or any other day of the year. Just five carrot pancakes will provide you with close to 10 grams of fiber, which is more than a third of your recommended daily intake.
Imagine IHOP in your own kitchen without having to leave your pajamas.
Pancakes are high in vitamin A, low in calories, low in fat, egg-free, dairy-free, and include whole grain, vegan, and gluten-free options.

You may also like: carrot cake banana bread

Step-by-step recipe video

main ingredients

The recipe calls for pantry staples and no pancake mix to make easy carrot cake pancakes from scratch.

Finely chopped carrots – Purple, yellow, red, white, or traditional orange carrots will all work. The recipe calls for a third cup of shredded carrots. The easiest and quickest way to shred carrots is to use a food processor.

flour – Spelled flour, white all-purpose flour, or cup-to-cup gluten-free flour makes light pancakes. Oat flour or whole wheat flour are also delicious, but they make the pancakes denser. I’ve also included a keto option below for those who prefer to use almond flour.

Protein Powder – Use your favorite flavored or unsweetened protein powder. Or, for protein pancakes without protein powder, add 1/3 cup more flour.

Cinnamon & Vanilla – A teaspoon of high-quality ground cinnamon really brings out the bakery carrot cake quality of these pancakes. Pure vanilla extract complements the vegetable’s natural sweetness.

liquid – Add half a cup of milk or water of your choice, adding more liquid as needed to thin the batter. The recipe also calls for 1 egg or additional water, which is optional.

Yogurt or oil – Choose vegetable oil or coconut oil (my favorite) or plain Greek yogurt. Or feel free to use mashed banana, mashed pumpkin, or even mashed pineapple in place of oil or yogurt.

Sweetener – I like pure maple syrup, and honey or unrefined coconut sugar are also good choices. In fact, you can use all-purpose liquid sugar or granulated sugar, or a sugar-free sweetener like xylitol or stevia. To make delicious carrot pancakes, you can reduce the sweetener.

Other Ingredients: Baking powder helps the pancakes rise higher and gives them a very fluffy and soft texture. Half a teaspoon of salt balances out the sweetness.

Vegan Carrot Cake Pancakes in a Frying Pan

How to Make High-Protein Carrot Cake Pancakes

First, gather all the ingredients and read the recipe instructions.
Combine flour, protein powder, baking powder, salt, and cinnamon in a medium mixing bowl. Stir well.
Add milk or water, shredded carrots, sweetener, oil or yogurt, eggs (optional), and pure vanilla extract and whisk until evenly combined.
For thinner pancakes, add water slowly until you reach traditional pancake batter thickness. Alternatively, for very thick pancakes, do not add additional water.
If time allows, let the dough rest for 10 to 15 minutes. This step is optional and gives the flour more time to absorb the liquid. The result is lighter, fluffier pancakes with fewer lumps.
Grease a large skillet or pancake griddle well with oil and place the pan over medium heat.
After about a minute, test the skillet by adding a few drops of water. When the liquid sizzles, the pan is hot enough and ready to use.
Drop a small ladleful of pancake batter into the preheated skillet and spread into a pancake shape so that the center and sides cook evenly.
Once the edges begin to dry, use a spatula to flip each carrot cake pancake over. Cook for about 1 more minute before turning off the heat.
Repeat until all pancakes are cooked. If necessary, re-grease the skillet between batches to prevent sticking.
Serve hot, topped with maple syrup and butter, cream cheese or vanilla frosting, chopped apples, raisins, and crushed nuts.
If you have any leftover pancakes, let them cool and then place them in an airtight container. Store refrigerated for up to 5 days. Alternatively, you can freeze them for up to 3 months, or place parchment paper between the pancakes to prevent them from sticking. Thaw frozen pancakes, reheat and enjoy.

Carrot Cake Protein Pancake Topping Ideas

Traditional restaurant style. You can’t get more classic than hot maple pancake syrup and melted butter or vegan butter.

Dessert for breakfast. Top with your favorite store-bought or homemade cream cheese frosting and a generous sprinkle of carrots, raisins, chopped walnuts, almonds, or pecans.

passionate. Top the pancakes with coconut yogurt or whipped cream, toasted shredded coconut, and fresh chopped pineapple or mango.

Almond butter and jelly. Carrot cake pancakes are filling and delicious when served with creamy almond or cashew butter or a spoonful or two of tahini and fruit jam.

Delicious pancakes. Vegetable pancakes make a great side dish not only for breakfast, but also for lunch or dinner! Garnish with shredded cheddar cheese or dairy-free sour cream.

High Protein Carrot Cake Pancakes (Thick and Fluffy Recipe)

The recipe comes from the vegan protein pancakes and chocolate protein pancakes I made.

1. Combine flour, protein powder, baking powder, salt, and cinnamon in a large bowl.
2. Add milk or water, shredded carrots, sweetener, oil or yogurt, eggs (optional), and vanilla and whisk until evenly combined. If you want thinner pancakes, add more water and stir slowly.
3. If time allows, let the dough rest for 10 minutes.
4. Grease a large skillet or pancake griddle. Place over medium heat.
5. After one minute, test the pan by adding a few drops of water. Once the skillet is hot and the water is sizzling, it is ready to use.
6. Drop batter by ladle into hot skillet. Then spread it out into a pancake shape so the center cooks evenly.
7. When the edges begin to dry, flip the Carrot Cake Protein Pancake over and cook for 1 more minute. Remove from heat.
8. To prevent sticking, re-grease the pan after baking the pancakes.
9. Serve hot with pure maple syrup or cream cheese frosting, chopped walnuts, and raisins.