Recipe Remix: Carrot Cake Protein Pancakes

Last week, while scouring Pinterest for some new recipes, I came across this tasty breakfast option: Vegan Carrot Cake Pancakes from My Little Celebration.

My Little Celebration Vegan Carrot Cake Pancakes

With my recent love for turning dessert breads into protein pancakes, as seen in my 2 recipes for Zucchini Bread Protein Pancakes (and Take 2), I couldn’t help but get excited by this recipe! The one thing I did notice, however, is that they were definitely not protein pancakes. So I got to work!

Carrot Cake Protein Pancakes

Serves 1
Adapted from My Little Celebration

Barr & Table Carrot Cake Protein Pancakes About Time Cinnamon Swirl Whey Protein Powder Flax Cottage Cheese Egg White Cinnamon Almond Milk Agave Nectar Salt

Ingredients
1/2 cup carrots, finely shredded
2 egg whites
1/4 cup fat free cottage cheese
1 tbsp milk – I use almond milk
1/2 tbsp ground flax
1 scoop protein powder – I use Cinnamon Swirl About Time Whey
1/2 tsp baking powder
1/2 tbsp agave nectar
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt

Optional Toppings
Greek vanilla yogurt
Sliced almonds
Unsweetened shredded coconut
Walnuts

Directions
Put all of your ingredients, except the finely shredded carrots, into a food processor. Process until everything is fully incorporated and there are no lumps. Add the finely shredded carrots and pulse 2 – 3 times until the carrots are just mixed in.

Put your mixture into the refrigerator for about 10 minutes, allowing everything to set.

After 10 minutes, preheat a skillet over medium heat and remove your mixture from the refrigerator. Once the skillet is preheated, split the mixture into 3 or 4 small pancakes and cook on the first side until medium sized bubbles form. When they’re ready to flip, you’ll know it. They will come right up!

Flip and cook another 2-3 minutes on the second side. Spread with greek yogurt, sprinkle with your favorite toppings, and enjoy!

Barr & Table Carrot Cake Protein Pancakes About Time Cinnamon Swirl Whey Protein Powder Flax Cottage Cheese Egg White Cinnamon Almond Milk Agave Nectar Salt

Speak Up!

Do you prefer carrot cake or zucchini bread? Is there another dessert bread you’d like to see in protein pancake form? Tell me!

And don’t forget to enter my CalNaturale Svelte giveaway! The lucky winners are chosen this Friday!

Zucchini Bread Protein Pancakes – Take 2!

A couple weeks ago I posted a recipe for Zucchini Bread Protein Pancakes. They’re absolutely delicious, but having oats in them makes them not so Tone It Up-approved, so I decided to play with the Tone It Up protein pancake recipe and figure out a way to make a new zucchini bread protein pancake that is equally as delicious. It took a few tries, but I found the winning combination!

Zucchini Bread Protein Pancakes.. Tone It Up Style!

Barr & Table Tone It Up Zucchini Bread Protein Pancake Maple Syrup Shredded Coconut Strawberries Blueberries Bombshell Spell

Ingredients
3 egg whites
1/2 banana
1 packet Perfect Fit Protein or 3 tbsp protein powder
1 tbsp fat free cottage cheese
1 tbsp psyllium husk
1/2 tsp baking soda
1/2 – 1 tbsp cinnamon; I like a lot of cinnamon!
1/4 tsp nutmeg
1/2 cup zucchini, finely shredded

I find the psyllium husk and baking soda are key for having a nice, flippable pancake!

Barr & Table Tone It Up Zucchini Bread Perfect Fit Protein Pancake Maple Syrup Shredded Coconut Strawberries Blueberries Bombshell Spell

Directions
Finely shred your zucchini and squeeze all of the excess moisture out, as you would do with frozen spinach. This is very important because excess moisture will make your pancake fall apart!

Barr & Table Zucchini Finely Shredded Zucchini Bread Tone It Up TIU Perfect Fit Protein Pancakes

Add all ingredients except shredded zucchini into a food processor and process until well combined. Toss in your zucchini and pulse a few times until it is just incorporated into the rest of the batter. You want to keep some of the texture of the zucchini!

Let the batter sit in the refrigerator for about 10 minutes. This allows the batter to setup and thicken a bit so you’re left with an easier batter for flipping.

After refrigerating, preheat a small pan over medium-low heat and coat with non-stick spray. Pour your batter into the pan and be very patient! You’ll have a wait a few minutes while the first side sets and cooks part of the way through so you don’t have a messy flip. This is usually the time that I take to prep my toppings.

Barr & Table Tone It Up Zucchini Bread Perfect Fit Protein Pancake Maple Syrup Shredded Coconut Strawberries Blueberries Bombshell Spell

Ready to flip! Very carefully, inch your spatula under the pancake and slowly flip. It’s ok if some of the batter moves around because you’ll just cover it all up with the pancake after it’s flipped.

Cook about 2-3 more minutes on the second side and serve!

Barr & Table Tone It Up Zucchini Bread Perfect Fit Protein Pancake Maple Syrup Shredded Coconut Strawberries Blueberries Bombshell Spell

I’ve been loving a little drizzle of maple syrup, a couple sliced strawberries, blueberries, unsweetened shredded coconut, and a sprinkling of cinnamon on top. So delicious!

Speak Up!

What’s your favorite kind of pancake you’ve ever made?

Zucchini Bread Protein Pancakes

Since starting Tone It Up last August, I’ve become more and more intrigued with finding healthy alternatives for some of my most favorite dishes, especially sweets! You can imagine my excitement when I came across the Tone It Up protein pancakes!

As other varieties of protein pancakes have emerged, I’ve gone wild trying all of the different ingredient combos I could find.

My favorite? Banana bread protein pancakes from Julie at Peanut Butter Fingers. How could they possibly be bad?!

My latest inspiration came from a tweet last Friday.

Zucchini Bread Oats Twitter Tweet

I’m sorry,what is this?! Zucchini bread oats, you say? Yes, please and thank you!

If you can do it with oats, there’s not reason you can’t make a protein pancake out of it. So I did.

Zucchini Bread Protein Pancakes

Yields 4 pancakes (1 serving)

Barr & Table Zucchini Bread Protein Pancakes

Ingredients
1/2 – 3/4 cup zucchini, finely shredded
1/2 cup oats
1 egg white
1/4 cup fat free cottage cheese; greek yogurt works well too, but the cottage cheese makes them fluffier
1 scoop vanilla protein powder; I use About Time Whey
1 tbsp psyllium husk; optional, but helps to thicken the batter
1/2 tsp baking powder
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract

Directions
Heat a skillet over medium heat. Finely shred your zucchini and make sure to squeeze out all excess moisture. There’s a lot in there and you don’t want it in your pancakes!

Add all ingredients, except zucchini, into a food processor and process until the mixture is smooth. Once smooth, add the zucchini and pulse until well combined, but not completely smooth.

Barr & Table Zucchini Bread Protein Pancakes Batter

Spoon mixture out onto skillet into 4 equal-size pancakes. It’s time to flip when they start to bubble around the edge. Keep an eye after flipping as the second side takes about half the amount of time.

My favorite toppings for these pancakes are 1/2 sliced banana, a little drizzle of maple syrup, a sprinkling of unsweetened shredded coconut, and a little extra cinnamon. Kristin topped her oats with chopped walnuts too; a staple in many zucchini bread loafs!

Barr & Table Zucchini Bread Protein Pancakes

Speak Up!

What is your favorite type of dessert bread? Have you used this as an inspiration for pancakes?