Vegan Carrot Cake Protein Pancakes

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Whenever we’re out for breakfast, there’s always an item on the menu that will catch my eye, ever since I was a kid, and that item is pancakes. Growing up, pancakes were usually eaten on Pancake Day, for tea. I can’t remember ever having them for breakfast, which is why I think I’m drawn to them so much. They were a rare treat! But these days, unless we’ve gone to a Vegan cafe… I can look at the pancakes on the menu, day dream a little, and then my eyes keep on sliding down that page. Quite honestly, it’s a bit of a relief. I’d often always give in to my desire to order the pancakes and, more times than not, they were disappointing. And usually only lukewarm.

However, that is not the end of what could be a sad and rather short, story! You see I am now older, and wiser (ish) than when I was a child…and I am master of my own kitchen. Pancakes are no longer kept just for pancake day!

Vegan carrot cake protein pancakes

Pancake Sunday

It’s a thing in my house. As in, most Sunday’s I decide to have pancakes for breakfast. And if I’m going to have a treat for breakfast, I’m going to ‘health’ it up a bit! Why should eating healthfully be boring? Why can’t it be pancakes? The only problem I end up having is, being the Early Riser where my fiancé is a Night Owl, I get up and make my breakfast first. And usually, he’s just waking up and trawling Instagram after I’ve posted a photograph, or walking into the kitchen as I tuck in. Cue: pancake envy. I end up having to make yet more pancakes!

Healthy breakfast pancakes made with vegan protein powder and grated carrots

Carrot Cake Protein Pancakes

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Total: 15 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 1
  • Calories 225

Ingredients

  • 30g self raising flour
  • 15g pea protein
  • 1/2 tsp baking powder
  • 1/2 tsp (~3g) ground flaxseed
  • 1 medium carrot (~60g), grated
  • 1/2 tsp vanilla extract
  • 1 tbsp sugar free vanilla syrup
  • 100ml unsweetened almond milk

Directions

  1. Put a frying pan over a medium heat and spray with oil.
  2. Mix together all the dry ingredients in a bowl.
  3. Add the grated carrot and mix well.
  4. Add the wet ingredients and stir until just combined.
  5. Fold in the sultanas.
  6. Add 2 heaping tablespoons of mixture to the pan per pancake, shape into circles.
  7. Flip after 2-3 minutes, when the top of the pancake starts to look a little dry.
  8. Cook the other side for 2 minutes then serve!

Notes

Adapted from Heeb's 'Vegan Protein Pancakes' recipe, with her permission.

Nutrition Facts
Serving Size 1 batch
Servings Per Container 1

Amount Per Serving
Calories 225 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat g
Cholesterol 0mg 0%
Sodium 635mg 26%
Total Carbohydrate 33g 11%
Dietary Fiber 4g 16%
Sugars 10g
Protein 16g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

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Start your day right with healthy, tasty carrot cake protein pancakes. Vegan!
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