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Ingredients
Scale
- 1 cup flour (120g)
- 1/3 cup protein powder (36g)
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup milk or water (120g)
- 1 egg or 3 tbsp additional water
- 1/3 cup shredded carrot (50g)
- 2 tbsp pure maple syrup (30g)
- 2 tbsp oil or yogurt (24g)
- 2 tsp pure vanilla extract (10g)
- water as needed to thin out batter
- 2 tbsp diced walnuts or pecans (optional)
- 2 tbsp raisins (optional)
Instructions
- In a large bowl, combine the flour, protein powder, baking powder, salt, and cinnamon.
- Whisk in the milk or water, shredded carrot, sweetener, oil or yogurt, optional egg, and vanilla until just mixed. Add more water for a thinner batter if desired.
- Let the batter rest for 10 minutes if time allows.
- Grease a large skillet or pancake griddle and heat it over medium heat.
- After one minute, test the pan with a few drops of water. It is ready when the water sizzles.
- Pour small ladles of batter onto the skillet, spreading them into pancake shapes for even cooking.
- Once the edges look dry, flip the pancakes and cook for an additional minute until done. Remove from heat.
- Grease the pan again after each batch to prevent sticking.
- Serve hot, topped with maple syrup or cream cheese frosting, and garnish with chopped walnuts and raisins.
Notes
For a lower-carb option, substitute regular flour with almond flour or a keto-friendly alternative.
For added sweetness, adjust the amount of maple syrup or use sugar-free sweeteners as preferred.
- Prep Time: N/A
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 257
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg