Carrot Cake Protein Pancakes

Name: Carrot Cake Protein Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey or plant protein powder; 6 large Egg whites; ½ cup (~60g) Grated carrot; ½ cup (~50g) Oat flour; 1 tsp Baking powder; 1 tsp + ¼ tsp Cinnamon + nutmeg; 2 tbsp Chopped walnuts (optional); ¼–⅓ cup Unsweetened almond milk; pinch Salt

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

470Calories

52 gProtein

44 gCarbs

14 gFat

10 gSugar

400 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey or plant protein powder
6 large Egg whites
½ cup (~60g) Grated carrot
½ cup (~50g) Oat flour
1 tsp Baking powder
1 tsp + ¼ tsp Cinnamon + nutmeg
2 tbsp Chopped walnuts (optional)
¼–⅓ cup Unsweetened almond milk
pinch Salt

Method

In a bowl, mix protein powder, oat flour, baking powder, cinnamon, nutmeg, and salt.
Add egg whites and almond milk. Whisk until smooth.
Fold in grated carrot and chopped walnuts (if using). Batter should be thick but pourable.
Let batter rest 5 minutes (carrot releases moisture).
Heat non-stick pan over medium-low. Lightly grease.
Pour ¼ cup batter per pancake. Cook 3 minutes until bubbles form and edges set (carrot makes them slightly denser).
Flip and cook 2 minutes more until golden.
Serve with sugar-free cream cheese topping, extra cinnamon, or maple syrup.