Sometimes, it's just one of those mornings where you need cake for breakfast. But do yourself a favor and choose one of the healthiest cakes – carrot cake – and with a little innovation and some protein powder, you can turn it into a high-protein, pretty healthy breakfast in pancake form!
Have your cake (for breakfast) and eat it too with this great carrot cake pancake recipe:
Carrot cake protein pancakes with maple-cream cheese syrup
2 tablespoons toasted and chopped pecans or walnuts
2 tablespoons golden or regular raisins
2 large eggs
2 tablespoons packed brown sugar
1 cup whole or almond milk
2 cups finely grated carrots
3 tablespoons butter for griddle
8 ounces softened cream cheese, low-fat
1/2 cup pure maple syrup
4 tablespoons butter
Whisk together flour, protein powder, baking powder, baking soda, cinnamon and nutmeg in bowl.
Mix in raisins and nuts.
In a separate bowl, combine the egg, brown sugar and milk, whisking them together thoroughly. Stir in the shredded carrots.
Slowly combine the carrot mixture with the dry ingredients, stirring them as your pour until they are just incorporated.
Let your batter rest for five to 10 minutes.
While the pancake batter is resting, it's time to make the syrup.
Soften the cream cheese in the microwave and then combine it with the maple syrup using a stand or hand mixer. When adding the slightly softened butter, make sure to use the whip attachment and mix for about two minutes.
The drizzle should thicken but still be pourable. Adjust the ratios if necessary.
Pour the pancakes on a greased griddle and cook until browned on each side.
Stack your pancakes and serve them warm with the cream cheese-maple syrup, knowing that even if you're indulging a little, you're having a high-protein breakfast that somehow also incorporates carrots!