Carrot Cake Protein Pancakes for 1

These carrot cake pancakes are a fun way to bring all the cozy carrot cake flavor into a high-protein, highly satisfying breakfast. Made with Greek yogurt, oats, carrots, and egg whites, they’re gluten-free, naturally sweet, and packed with warm cinnamon spice—without needing any protein powder. Perfect for a weekend brunch that feels indulgent while still supporting your goals. 🥕🥞

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Prep Time: 5 minutes

Cooking Time: 6 minutes

Serves: 1

Serving Size: 3 medium pancakes

• Ingredients

  • ⅓ cup rolled oats, ground into flour (or use oat flour)

  • ¼ cup plain nonfat Greek yogurt

  • ½ cup liquid egg whites

  • ¼ cup finely grated carrots

  • ½ tsp baking powder

  • ¾ tsp cinnamon

  • dash nutmeg

  • ½ tsp vanilla

• Instructions

  1. Preheat a large nonstick skillet on medium heat. 

  2. Grind the oats. I use my nutribullet for this.

  3. In a small bowl, mix all the ingredients together. 

  4. Let the batter sit for 2 minutes.

  5. Spray the skillet with nonstick cooking spray. 

  6. Pour the batter into 3 medium size pancakes onto the preheated skillet.

  7. Cook for approximately 2 minutes per side.

  8. Serve hot with whatever you’d like! Butter, syrup, peanut butter, granola, sliced bananas, strawberries…

  9. Make a double or triple batch in order to eat all week long, to share with the family, or to store in the freezer for the future. Freeze on a parchment lined sheet pan with the pancakes laid out flat (not overlapping). Once they are frozen, then you can add them all to a freezer safe container or ziplock bag.

• Macros (for the whole recipe)

  Calories - 227

  Carbs - 27.4g

  Protein - 22.1g

  Fat - 2.2g

  Fiber - 4.9g

If you try this recipe, I’d love to hear how it turned out!