Protein Pancakes for Hunny Bunnies

I’ve got a recipe for Carrot Cake Protein Pancakes that’s going to get you hoppin’ in the morning!

Take this delicious recipe from

“Vegan Carrot Cake Pancakes with Yogurt Coconut Cream Frosting

  • 1 loaded cup chopped carrots or 1 loaded cup shredded/grated carrots
  • 1/4 cup raw walnuts
  • 1/2 tsp oil 
  • 1 Tbsp ground raw sugar or any finely ground sweetener
  • 1/4 tsp each of each of cinnamon, ginger, clove powder
  • a pinch of nutmeg
  • ½ tsp baking soda 
  • 1 tsp apple cider vinegar 
  • 1 1/4 cup pancake mix
  • 1/4 tsp each of cinnamon, ginger powder
  • a generous pinch of clove and nutmeg powder
  • 1/2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 1/3 cup almond milk
  • 1/3 cup water
  • 1 tsp lemon juice
  • 1/4 cup non dairy yogurt
  • 1/3 cup coconut cream
  • 1 Tbsp coconut oil, softened
  • 1/4 cup ground raw sugar or other sweetener of choice
  • 1/2 tsp vanilla extract
  • 1 tsp or more lemon juice
  • 1/2 tsp cider vinegar
    Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces.
    In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
    In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
    Add the carrot walnut mixture and mix to combine.
    Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
    Cook 4-6 minutes each side.
    Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar. Spread a Tablespoon or more frosting between each pancake to bring out the sweetness.
    Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
    Sprinkle the roasted carrot walnut mixture on top and serve.”

BUT! Here’s how you can make it healthier: only do 1/2 of the pancake mix and 1/2 the equivalent serving of non-GMO soy protein with Shaklee’s “Life Plain & Simple Energizing Shake Mix” (vegan). Try it while you’ve still got spring fever!


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