Carrot Cake Protein Pancakes (Gluten & Dairy Free)
Turning one’s favorite cakes into pancakes is where it’s at. At least I think so. Can you tell by looking at all the protein pancakes that I’ve made? They’re all pretty cake-like! Ahh…. protein pancakes are just such an easy, quick, and nom nom nom way to bring to life one’s favorite cakes! You can even frost them up and layer them, if what you’re after is more of a cake experience, hehe (kind of like my Super Protein Chocolate Tower of Goodness pancakes). Really though, what better way to chase a (leg-)slaughtering workout than with an outstanding stack of protein pancakes?
2 medium grated carrots
1/2 cup liquid egg whites
1/4 cup coconut milk
1/4 cup pea protein (you can sub this with vanilla casein)
3/8 cup quinoa flakes
1 tablespoon coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla essence
1 tablespoon toffee flavdrops
Blended together and pancake-friend on a nonstick pan further nonsticked avces some coconut oil.
Macros per Serving:
44.6g carbs (9.8g sugars)
7.4g fat (3.5g sat)
The batter was thicker than usual – thicker than, for example, a regular pancake batter. This was due to the fact that the body of the pancakes came from a combination of pea protein with coconut flour and it’s why the pancakes turned out more like patties in a way.
It was thanks to thickness of the batter though, that these pancakes ended up with an extraordinary texture (click on the pics to zoom in and see what I mean). They were grainy from the quinoa and slightly crunchy from the carrot, mmmm.
I was going to add some walnuts in there too but then realized, with sadface, that I was out so… yeah, consider adding nuts to yours ,