Description
This Carrot Cake Protein Pancake Bowl is easy to make, has 40 grams of protein, and is packed with scrumptious carrot cake flavors! It’s also meal prep friendly, high in fiber, and has the perfect fluffy pancake texture!
Ingredients
Scale
- Cooking Oil Spray, to grease the baking dish
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed)
- ¼ cup / 25 grams Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein protein blend)
- ½ TSP Baking Powder
- ¼ teaspoon ground Cinnamon
- ½ teaspoon Apple Pie Spice (substitute ¼ TSP more cinnamon and ⅛ TSP ground nutmeg)
- 3 tablespoons + 1 teaspoon / 50 grams Unsweetened Apple Sauce
- ¼ heaped cup / 50 grams blended Low-Fat Cottage Cheese (or use 4% Whole Milk cottage cheese – note 1)
- 1 large Egg (or 3 tablespoons / 50ml liquid egg whites)
- 50ml / 1.7 fluid ounces Unsweetened Almond Milk (I like unsweetened vanilla almond milk, or use any other plant-based or regular milk of choice)
- ⅓ cup / 30-35 grams peeled and grated Carrot
- To Serve: Maple syrup (sugar-free or regular), honey, pancake syrup, homemade pecan butter, regular butter, etc.
Toppings (optional – add before baking or after):
- ⅓ cup / 36 grams fresh or frozen Raspberries (or other berries)
- 2-3 pieces / 5 grams raw unsalted Walnuts – chopped
Instructions
- Prep: Preheat oven to 350°F / 180°C / Gas Mark 4. Lightly spray a small baking dish with 2-3 cups capacity with cooking oil spray.
- Combine the dry ingredients: Mix together the blended oats, vanilla protein powder, baking powder, ground cinnamon, and apple pie spice in a medium bowl.
- Add the wet ingredients: Stir in the unsweetened apple sauce, blended cottage cheese, egg, and unsweetened almond milk until combined well. The batter will be a little thick.
- Stir in the carrots: Stir in the grated carrots until combined.
- Assemble: Pour the batter into the prepared baking dish. Top with frozen or fresh raspberries and chopped walnuts if using. (Or you can add these on top when eating if preferred.)
- Bake: Bake for 30-32 minutes or until the pancake has risen and the edges have pulled away from the sides. Transfer to a wire rack and cool for 5 minutes.
- Serve: Drizzle with maple syrup, homemade pecan butter or other toppings of choice and enjoy!
Equipment
Notes
- Blended Cottage Cheese. I used low-fat cottage cheese (2%) but whole milk cottage cheese (4%) will work too. You can use small curd cottage cheese without blending too like I did in my Pumpkin Protein Pancake Bowl. The texture is not very discernible in your mouth but some of the small curds may be visible.
- Nutrition information does not include maple syrup and pecan butter for serving.
- Check out the full article for tips on customizing this recipe, storage, freezing, meal prep tips, and more!
Nutrition
- Serving Size: 1 serving (whole recipe)
- Calories: 461
- Protein: 39.2g
- Carbohydrates: 43.6g
- Fat: 14.5g
- Sugar: 11.3g
- Sodium: 853.7mg
- Saturated Fat: 3.6g
- Unsaturated Fat: 10.9g
- Trans Fat: 0g
- Fiber: 11.2g
- Cholesterol: 226.7mg
The nutritional information provided is an estimate and can vary based on several factors. It should only be used as a general guideline.
