Carrot Cake Protein Pancakes

 

Another amazing recipe from my friend Kristen from Around The Fit Table!  These fiber and protein packed pancakes are gluten and refined sugar free.  Designer Protein Vanilla Praline Whey is the perfect compliment to the sweet carrots and ground cinnamon, nutmeg, and ginger – and adds a punch of protein to get your day started off right.  Topped with a dollop of coconut cream, toasted coconut, hazelnuts, and a few goji berries…welcome to breakfast heaven.  Feeling extra fancy?  Add some unsweetened shredded coconut, raisins, and chopped pecans/walnuts into the batter before cooking.  *if you are whey free, use Vega, or your favorite protein powder!  The best part?? They fit in with Metabolic Efficiency !  20 grams carbs, 21 grams protein and 17 grams of fat

Carrot Cake Protein Pancakes
Makes 8 small pancakes; serves 2

1 cup carrots, roughly chopped, to yield 1/3 cup puree
1/4 cup coconut flour
1 scoop Designer Protein Vanilla Praline Whey (or protein powder of choice)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
3 large eggs
1/2 teaspoon vanilla extract
2 tablespoons coconut milk
1 tablespoon water
1/2 tablespoon coconut oil

Toppings: toasted coconut, goji berries, crushed hazelnuts, coconut cream

  1. Bring a small pot of water to a boil.  Add the carrots, and boil until fork tender (about 8 minutes, depending on the size of your carrots; I left mine baby carrot sized).  Drain, cool, and blend until smooth with an immersion blender.  You’ll need 1/3 cup puree for this recipe; if you have a smidge more, by all means add it in!
  2. Whisk together all dry ingredients in a medium bowl.  Add all wet ingredients (except for the coconut oil), and blend together with an immersion blender.
  3. Heat coconut oil over medium heat in a non-stick skillet.  Place a scant 1/4 cup of batter on your prepared pan, and spread gently (the batter is a bit thick).  Cook on one side until you are able to flip the pancake without it breaking; flip; and cook on the other side until cooked through.  Repeat with remaining batter.
  4. Top with toasted coconut, goji berries, crushed hazelnuts, and a dollop of coconut cream.  Enjoy!

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