Carrot Cake Protein Pancakes

carrot cake protein pancakes

Protein pancakes are one of my favorite things to have for breakkie since I absolutely love pancakes but I can’t justify stuffing myself full of sugary carbs first thing in the morning. I came up this recipe when I was craving carrot cake (it was easter!) for breakfast so I decided to make healthy carrot cake protein pancakes and they tasted amazing! Yes, I said HEALTHY pancakes. …Now I can have pancakes for breakfast every morning 🙂

Btw, DON’T try to replace the whey protein powder with another type of protein powder. I tried to substitute it with soy protein powder one morning and ended up with a ball of dough instead of batter. Trust me, don’t do it!!

Typically, my favorite powder to use is optimum nutrition’s whey powder in vanilla flavour but I can’t seem to find it in the UK so let me know if you have some good suggestions!

Carrot Cake Protein Pancakes Recipe


For the protein pancakes:

  • 1/2 of a Banana, mashed (preferably ripe)
  • 1 egg or 1/4 cup egg whites
  • 2 tbsp milk / almond milk
  • 1 scoop vanilla / flavourless whey protein powder
  • 2 tbsp ground flax seeds
  • cinnamon powder to taste
  • ground nutmeg to taste
  • 1/2 tsp baking powder
  • 1/4 – 1/2 cup grated carrots
  • 1/4 cup crushed walnuts or pecans (optional)
  • 1/4 cup raisins (optional)

For the easy cream cheese frosting:

  • 1/4 cup greek yogurt
  • 1 tbsp real maple syrup
  • 1/2 tsp pure vanilla extract


For the Protein Pancakes:

  1. Mash up half a banana, put it in a bowl and crack in an egg and 2 tablespoons of milk – mix well
  2. Add in a scoop of whey protein powder and mix very well until any lumps have disappeared
  3. Sprinkle a little bit of cinnamon and nutmeg to taste, as well as two tablespoons of ground flax seed and mix well.
  4. Add in the carrots, raisins and walnuts or pecans and stir in. (if you want, you can plump up the raisins in some warm water 5 mins before adding them into the mixture)
  5. Add in 1/2 tsp of baking powder and mix well
  6. warm up skillet or frying pan on a medium heat and add some oil or butter (I use extra virgin coconut oil)
  7. pour 1/4 cup of batter onto the skillet and flip as soon as little bubbles appear on the surface or when the other side is golden brown. These pancakes cook a lot faster than regular pancakes so you will want to check that they haven’t browned too much before flipping!
  8. Stack on a plate and serve warm, topped with real maple syrup or with really easy “cream cheese frosting” – takes 30 seconds and requires no whipping!! Do it!!

For the Cream Cheese Frosting:

  1. Place greek yogurt and vanilla extract in a microwavable bowl
  2. Add maple syrup to taste, mix well and microwave for 30 seconds or until warm.

Serves one.

For more breakfast recipes check out my 10 healthy breakfast ideas and if you want some more protein pancake ideas skinnymom has some great recipes.

Enjoy! xx