Making Thyme for Health · by Sarah Rotavera★ 5.0 (1)
Carrot Cake Protein Pancakes
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 17%
CARBS 30G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 11G39% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with oat flour and pea protein, spiced with cinnamon and studded with grated carrot and walnuts. They deliver 20 grams of plant-based protein per serving and taste like carrot cake for breakfast.
mainamericanbaked good🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup oat flour (see notes)
- 2 tablespoons Bob's Red Mill Unflavored Pea Protein
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup non-dairy milk
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon melted coconut oil (plus more for cooking)
- ½ cup shredded carrot
- ¼ cup chopped walnuts or pecans
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 17%
CARBS 30G50% OF CAL
4G FIBER0G ADDED0G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 11G39% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 284mg
- Total sugar
- 6g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.