Recipe: How to Make Carrot Cake Pancakes

Carrot Cake Protein Pancakes Recipe

We all know that we need to fill up properly in the morning to help us seize the day! It’s great to get the proper carbs and protein to help fill you up, keep you full, and help reduce your snacking throughout the day. This recipe could be exactly what the doctor ordered! This high-protein, high-fiber breakfast will anchor your appetite through the morning. Pop a few in a snack bag to tackle hunger pangs later in the day too.

Carrot Cake Protein Pancakes Ingredients

  • ½ cup old fashioned oatmeal
  • ¼ cup walnuts
  • 4 egg whites
  • ½ cup low fat cottage cheese
  • ¼ cup carrots, grated
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon maple syrup
  • 2 teaspoons coconut or canola oil

Carrot Cake Protein Pancakes 2Directions

  • Process oats and walnuts in a food processor until it resembles coarse flour. Add remaining ingredients, except oil, and process until blended.
  • Heat oil in a large pan. Add batter by the tablespoonful. When bubbles form on the surface of the pancakes flip and cook for 1 to 2 minutes until golden brown.

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Give it a try and let us know below. Until then, eat up, be full, and be healthy!

Nutritionist at Fresh Balance Nutrition helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz
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