Carrot Cake Protein Pancakes


Looking for a seriously delicious way to indulge this Easter weekend while being super healthy at the same time?

These Carrot Cake Protein Pancakes from Katie at the Dashing Dish are to die for. The fact that they are super quick to make is an added bonus. Just throw everything in a blender and you are good to go. LOVE!!

Seriously, they are light yet slightly more dense than your standard breakfast pancake but in a really, really good way (due to using oats instead of flour I would say).

Did I mention that they really do taste like carrot cake?

Cake for breakfast that is super healthy and delivered in pancake form, I am so ok with that. I bet your family will be too :)

These babies are bursting with flavour and packed with protein and promise to keep the good ol’ Easter bunny feeling  energised and all set for a super busy weekend :)

For the original recipe posting click here and head on over to Dashing Dish and check out Katie’s wonderful blog. Note – I did make a few small changes to the original recipe, the following is the ingredient list I used. To see the original recipe click here.



Ingredients –

Yielded 9 pancakes using 1/4 cup measure

1 scoop  (1/4 cup) vanilla protein powder (I used Musashi Slim)
1/2 cup plain yogurt (I used Chobani 0%)
3/4 tsp cinnamon
1/4 tsp of nutmeg
1/4 tsp of ground ginger
1/8 tsp of salt
1/2 tsp baking powder
2 egg whites
1 cup rolled oats
1/2 cup water
1 Tbsp brown sugar
1/2 cup carrots (these will be blended into the batter)
1/4 cup carrots, grated

Optional Extras to serve –

I had some of this cinnamon cream cheese frosting left over and it was ah-mazing.

I also added a little drizzle of maple syrup and a few walnuts for the full carrot cake experience. Either way, deeeelicious!

Method –

Place all ingredients except 1/4 cup of grated carrot into a blender and blend until smooth.

Stir in additional 1/4 cup of grated carrot until combined.

Using 1/4 cup measure cook pancakes over medium heat, flip when top is covered with bubbles and edges look done.

Repeat until all batter has been used.

Serve as they are or with a little butter, maple syrup, or this cinnamon cream cheese frosting and a sprinkle of walnuts.


Nutritional Info (approx per pancake with the above recipe) obtained using –

Cal – 68
Fat – 1.1
Carbs – 8.6g
Protein – 5.2g
Fiber –  1.7


Do you have any favourite healthy breakfast recipe traditions you’ll be enjoying this Easter weekend?

About Emma

2 Responses to “Carrot Cake Protein Pancakes”

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  1. Kevin says:

    Thanks for the recipe! I am having some people over this weekend and I think I might try it out. Can’t wait to taste it!

  2. Emma says:

    Oh awesome!

    Let me know what you think. I am sure you and your guests will love them :)