Carrot Cake High-Protein Pancakes (32g Protein)

Published: 8/24/2026

Turn the world’s most sought-after moist carrot cake into a powerful breakfast. These pancakes feature a zesty lemon cream-cheese-style yogurt topping that mimics the classic frosting with a fraction of the fat.

Ingredients (2 servings)

• 2 large eggs and 1/2 cup (120 ml) egg whites
• 1 scoop vanilla whey protein powder
• 1/2 cup (50 g) finely grated carrots
• 1/2 cup (60 g) oat flour
• 1/2 tsp (1 g) cinnamon
• For the frosting: 1/2 cup (120 g) Greek yogurt, 1 tsp (5 ml) honey, and 1 tsp (2 g) lemon zest

Instructions

1. Whisk the eggs, egg whites, protein powder, oat flour, and cinnamon together.
2. Fold in the finely grated carrots.
3. Cook small pancakes on a non-stick skillet over medium-low heat.
4. Mix the frosting ingredients and dollop over the warm pancakes.

Pro Tips

• Moisture Tech: Grating carrots on the finest setting is the secret to that moist carrot cake feel — they melt into the batter as it cooks.

See Also

• Carrot Cake Protein Muffins with Lemon Yogurt Frosting
• Easy Fluffy Banana Pancakes
• Protein Cottage Cheese Pancakes

Categories: breakfast, healthy, baking