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Carrot Cake Protein Pancakes (Gluten & Dairy Free)

Carrot Cake Protein Pancakes (Gluten & Dairy Free)

Most of us have had protein pancakes before, but have you ever tried Carrot Cake Protein Pancakes?

This recipe works so, so well and they’re such a quick and easy way to spice up your pancakes! You can even frost them up and layer them, if you want more of a cake experience. Really though, what better way to chase a big leg day 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 if you wish)
3/8 cup quinoa flakes
1 tablespoon coconut flour
1 teaspoon cinnamon
1 teaspoon vanilla essence


Blended together and pancake-fried on a non-stick pan further adding some coconut oil.

Macros per Serving:

48.2g protein
44.6g carbs (9.8g sugars)
7.4g fat (3.5g sat)
13.4g fibre

This batter is thicker than a regular pancake batter. This is due to the fact that the body of the pancakes came from a combination of pea protein with coconut flour!

The thickness of the batter though, means that these pancakes end up with an extraordinary texture. You won’t regret trying them!

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