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Carrot Cake Protein Pancakes

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Total Time 18 minutes
Servings: 1
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rolled oats
  • 1/2 cup shredded carrots
  • 2 large eggs
  • 1 scoop vanilla protein powder
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp chopped walnuts optional
  • Pinch of salt

Method
 

  1. Add the rolled oats, eggs, protein powder, almond milk, baking powder, cinnamon, nutmeg, and salt to a blender.
  2. Blend until a smooth batter forms, about 30 seconds.
  3. Pour the batter into a bowl and fold in the shredded carrots.
  4. Heat a non-stick skillet over medium heat.
  5. Pour 1/4 cup portions of batter onto the skillet.
  6. Cook 2 to 3 minutes per side until golden and small bubbles form on the surface.
  7. Flip and cook another 2 minutes until fully set.
  8. Stack the pancakes on a plate and top with chopped walnuts if using.
  9. Serve warm.

Notes

One carrot shredded at home costs almost nothing compared to pre-shredded bags — a food processor or box grater makes quick work of it.