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Carrot Cake Protein Pancakes Recipe

Carrot Cake Protein Pancakes Recipe for a Healthy Indulgence

Indulge guilt-free with these Carrot Cake Protein Pancakes, packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 6 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oatmeal Base
  • 2 cups Rolled Oats Can substitute with quick oats.
  • 1 scoop Vegan Protein Powder Can substitute with additional rolled oats or flour.
  • 1 tbsp Baking Powder No direct substitute, but baking soda could work.
  • 1 tsp Cinnamon Can be omitted.
  • 1/2 tsp Salt Essential, no substitution.
  • 2 cups Unsweetened Vanilla Almond Milk Can substitute with any nut or dairy milk.
  • 1 cup Greek Yogurt Can use any plain yogurt or dairy-free alternative.
  • 1 cup Strawberries, Chopped Can substitute with any berries or diced fruits.
For Sweetness and Creaminess
  • 1/4 cup Pure Maple Syrup Can use honey or agave syrup.
  • 1/4 cup Unsalted Butter Can substitute with coconut oil.
  • 1 large Egg Can use flax egg or chia egg for vegan option.
  • 1 tbsp Vanilla Extract Can be omitted or substituted.
  • 1/2 cup Strawberry Preserves Can use sugar-free preserves.
  • 4 oz Reduced Fat Cream Cheese Can substitute with dairy-free cream cheese.
  • 1/4 cup Powdered Sugar Can use any granulated sugar.

Equipment

  • Baking Dish
  • mixing bowls
  • Hand mixer
  • whisk
  • knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease an 8x11" baking dish with coconut oil.
  2. In a small bowl, combine reduced fat cream cheese, powdered sugar, and a splash of vanilla extract. Blend until smooth.
  3. In a large bowl, mix rolled oats, vegan protein powder, baking powder, cinnamon, and salt. Stir in chopped strawberries.
  4. In another bowl, whisk together almond milk, Greek yogurt, maple syrup, the egg, and egg white until smooth.
  5. Combine the wet and dry mixtures. Spread the mixture into the prepared baking dish.
  6. Dollop the cream cheese mixture and strawberry preserves on top. Swirl with a knife or skewer.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20-25 minutes.
  8. Let cool for 15 minutes, slice into 6 servings and enjoy warm.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg

Notes

This recipe is perfect for meal prep and leftovers can be stored for quick breakfasts throughout the week.

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