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
- 1 cup whole wheat flour
- 2 scoops Naturade 100% Whey, Vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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!