Super filling and delicious carrot cake pancakes with added protein! These delicious pancakes are easy to make and work great for meal prep as well. They store well and will last a few days in the fridge, making breakfast easy and fun all at the same time!
Prep Time:35 minutes
Total Time:45 minutes
Yield:3-4 pancakes 1x
92 g egg whites
50 grams pumpkin puree
50 grams finely grated carrot
30 mL unsweetened almond milk
30 mL sf Torani Syrup (I used White Chocolate)
4 g psyllium husk powder
10 g PEScience vanilla protein powder (can sub with any protein powder)
1/4th tsp vanilla extract
1/2 tsp cinnamon
dash of salt
In a small bowl combine egg whites, pumpkin puree, salt, cinnamon, vanilla extract, and psyllium husk powder. Mix until smooth and let stand in fridge for 30 minutes to thicken.
Once the batter has thickened, add protein powder, almond milk, SF Torani Syrup, and grated carrot. Mix the batter until everything is well combined and smooth. The batter will be a thicker consistency. You can add more milk or water if you want it to be thinner.
Over low to medium heat, pour batter on griddle or pan. Since the batter is thick you can spread it out a little or just leave it for thicker pancakes. Cook each side for approximately 3-4 minutes.
Serve with your favorite toppings or syrup and enjoy!
I very much like baking and cooking with the PEScience protein powders because they tend to do well with heat but you can use any protein you have on hand. You may need to play with the consistency a little bit depending on the protein.
Serving Size:4-5 Pancakes
Keywords: protein pancake, carrot cake pancake, low calorie, low fat, high fiber,