Carrot Cake Protein Pancakes: Recipe

These high-protein carrot cake pancakes are a quick, healthy breakfast made with oat flour, protein powder, and real shredded carrots. Ready in about 20 minutes, they’re fluffy, naturally sweetened, and topped with a creamy Greek yogurt glaze for a nutritious, dessert-inspired morning meal that’s perfect for meal prep or weekend brunch.

Prep Time: 10 minutes

Cook Time: 12 minutes

Ready In: 22 minutes

Serves: 2

Ingredients:

For batter:

● 1/2 cup oat flour, or blended oats

● 1 scoop vanilla or unflavored protein powder

● 1 teaspoon baking powder

● 1/2 teaspoon cinnamon, plus more for garnish

● 1/4 teaspoon nutmeg

● 1/4 teaspoon kosher salt

● 1 large egg

● 3 egg whites

● 1/2 cup oat milk, or milk of choice

● 1/2 teaspoon pure vanilla extract

● 1/2 cup finely shredded carrot

● 1-2 teaspoons maple syrup or honey, optional

For topping:

● 1/2 cup plain Greek yogurt

● 1/2 teaspoon pure vanilla extract

● 1 teaspoon maple syrup, optional

● 2 tablespoons chopped walnuts or pecans, optional, for garnish

Directions:

1. Whisk together oat flour, protein powder, baking powder, cinnamon, nutmeg and salt in a large bowl.

2. Whisk together egg, egg whites, milk, vanilla and maple syrup in a separate small bowl or measuring cup until smooth. Add wet ingredients to dry ingredients, and mix until just combined. Squeeze shredded carrot dry using a kitchen towel or paper towels, and fold into batter.

3. Preheat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray and pour pancakes, using about 1/3-1/4 cup of batter per pancake. Cook until golden-brown and set on both sides, about 2-3 minutes per side. Repeat with remaining batter.

4. Combine Greek yogurt, vanilla, and maple syrup in a small bowl until smooth. 5. Serve pancakes warm with a dollop of Greek yogurt cream. Garnish with chopped walnuts, if using, and a sprinkle of additional cinnamon.