Carrot Cake Protein Pancakes
These vegan carrot cake protein pancakes are a must for your breakfast or brunch rotation! They taste like carrot cake and are naturally protein rich, nutritious, healthy, with a gluten free option, no blender needed, and only 116 calories per pancake!
This is a great alternative for your weekend breakfast or brunch. They take little time to make and the whole family will love them! If you like a classic carrot cake you will adore this recipe. The recipe below makes 8 medium sized pancakes, and it’s easy to double or triple the ingredients depending on how many you need.
Healthy Vegan Protein Carrot Cake Pancakes
I love carrot cake, carrot cake cookies and carrot cake bites, so it was only natural I’d eventually bring you an amazing carrot cake pancake recipe too. As usual, I researched to find a healthy one first; and none of them were what I was looking for so I had to create my own. I love these pancakes because they are:
Healthier than most carrot cake pancake recipes I’ve seen.
Super quick and easy to make. No blender or food processor needed.
Ingredients are mostly whole foods, which means it’s refined sugar-free, and further down I give you an option to make them gluten free too.
It provides enough energy and protein to use them as a post workout meal!
Ingredients
Carrots
Whole wheat flour (or GF oat flour)
Lupini flour (protein)
Raisins
Almond milk
Walnuts
Cinnamon
Nutmeg
Maple syrup
Cashew cream (optional)
Protein content: lupini flour is 40% protein and it's my favorite way to naturally increase protein in a recipe. However, chickpea flour is also a great option if lupini flour is not available where you live.
Nut free: substitute sunflower seeds or pumpkin seeds instead of walnuts for a nut free option, and use soy milk or oat milk instead of almond milk.
Lighter option: instead of cashew cream you could use some coconut yogurt as topping.
Regular flour: regular white wheat flour works ok for this recipe too. I personally try to avoid it. If you are going use flour, try to get whole wheat instead of white flour.
How to Make Delicious Carrot Cake Pancakes?
You need a couple of bowls and a nonstick pan.
In a bowl, make vegan buttermilk by mixing the almond milk with the apple cider vinegar and let it set for a few minutes.
Grate the carrots and set aside.
In a separate bowl, mix the rest of the ingredients including the grated carrot, but exclude the olive oil.
Add the buttermilk to the dry mix and stir until thoroughly combined.
In a nonstick pan, pour 1/4 cup pancake batter and cook over medium heat until the top begins to bubble and then flip it and cook until golden.
Optional toppings: Serve fresh with cashew cream, shredded carrots, and crushed walnuts.
This Vegan Pancake Is
Gluten free
Egg-free
Dairy-free (without butter)
Healthier than most carrot cake pancake recipes I’ve seen
Refined sugar-free
Easy to make
Fast to make
Amazing as breakfast, brunch, or as a pre-workout meal
If you want a traditional and vegan carrot cake check my Creamy Vegan Carrot Cake recipe.