What better way to spring forward today than with some carrot cake pancakes? Aside from getting that extra hour back, of course! These pancakes have 38 grams of protein, perfect to get me geared up for leg day 🙂 Plus carrot cake makes me think of Easter which makes me think of spring, so these just seem fitting for breakfast today. Obviously it has nothing to do with the fact that I have a ton of carrots in my refrigerator…
I know some people don’t like raisins at all, let alone in their pancakes or carrot cake. I like raisins though, especially when they cook in the pancake batter and get all soft and plump 🙂 I chopped them up so they wouldn’t overpower the pancakes if they bunched up in the batter.
So in the ingredients list I’ve got this thing called Walden Farms Pancake Syrup…you may be asking yourself “what in the world is that?” Let me tell you about it. It’s like a miracle calorie free, sugar free, fat free maple syrup that doesn’t taste like maple syrup 100% but it’s pretty damn close. For no extra carbs or calories, I’ll take it! They also have it in chocolate, blueberry, caramel and strawberry. My next ones to try are the chocolate and caramel…you can find them on Amazon, the Walden Farms website, VitaCost, Bodybuilding.com etc.
Thanks to the carrots and applesauce, these are nice and moist on the inside!
Carrot Cake Protein Pancakes
Servings:
Ingredients
- 1/3 cup rolled oats
- 3 tbsp Cellucor Cinnamon Swirl whey protein
- 1/2 tbsp almond flour
- 1/4 tsp cinnamon
- 1/8 tsp baking powder
- Pinch of nutmeg
- 1/4 cup shredded carrots
- 1 tbsp chopped raisins
- 1 egg white
- 2 tbsp unsweetened apple sauce
- 1 1/2 tbsp unsweetened vanilla almond milk
- 1/4 tsp vanilla extract
Topping Ingredients:
- 3 tbsp Dannon Light and Fit Vanilla Greek yogurt
- 1 tbsp Cellucor Whipped Vanilla whey protein
- 1 tbsp Walden Farms Pancake Syrup
Instructions
- Combine topping ingredients and mix until smooth. Set aside.
- In a food processor or Nutribullet, grind the oats into a fine powder. Combine with all other pancake ingredients. Set aside.
- Heat a griddle or large non-stick pan over medium-low heat. Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
- Top with Greek yogurt mix and more shredded carrot before serving.
Nutrition Information
Calories: 368kcal (18%), Carbohydrates: 40g (13%), Protein: 38g (76%), Fat: 6g (9%), Cholesterol: 37mg (12%), Sodium: 317mg (14%), Fiber: 5g (21%), Sugar: 13g (14%)
Happy “spring” to everyone! Yes, even those of you who are still buried under three feet of snow…
Leave a Reply