Carrot Cake for Breakfast

Hi loves!

I’m on a blogging roll this week! Woohoo! You can’t stop me now;)

This morning, I wanted to make a new recipe. Don’t get me wrong, I LOVE my protein pancakes but as I’m adding more carbohydrates in my diet (I’ve restricted them TOO much in the past and frankly, with all of the workouts I do, I need them) I decided to look online for some ideas. Then came Katie’s Carrot Cake Protein Pancakes from Dashing Dish. As soon as I saw them, I knew I had to make them, with a few changes. So keep in mind, I used Katie’s recipe as a starter point and changed the portions and some ingredients to what I had at home. Katie, you’re a genius! I also decided to go for a different icing as I did not have any cream cheese. Therefore a carrot and chocolate lovin’ recipe came to life! (if you want a cream cheese frosting, check out Katie’s recipe)

Carrot Love Protein Pancake 
Adapted from Dashing Dish

Pancake Ingredients
1/2 cup oats
1 scoop Protein Powder (I used New Zealand Whey in Chocolate)
1/2 tsp baking powder
2 tbsp of carrot puree (baby food)
1 carrot, grated
1/4 cup egg whites
1/4 cup non fat greek yogurt
1/4 cup water
Stevia, to taste

Chocolate Icing Ingredients
1/4 cup non fat greek yogurt
1 tbsp cocoa powder
2 tbsp unsweetened chocolate almond milk
Stevia, to taste

1. Heat 1tsp of coconut oil on medium-low (or any other oils)
2. While oil is heating, blend all pancake ingredients except for the grated carrot. Once all ingredients are well blended and fully smooth, mix in your grated carrot
3. Use 1/4 cup to take a small amount of batter and cook as you would regular pancake. *The batter will be liquify but fear not, a pancake will form
4. While your pancakes are cooking, mix all of your Chocolate Icing ingredients and set aside
5. Once all of your pancakes are done, start by placing one pancake on your plate and spread 1tbsp of your Chocolate Icing on top and continue until all of your pancakes have been used.
6. Top off with more grated carrots or any nuts of your choice! I didn’t have any walnuts, as suggested by Katie, therefore I used pecans…perfection!

How GOOD does that look? SERIOUSLY!!!

 Although chocolate is normally not paired with carrots – I was totally digging the combo. At first, however, I wasn’t sure about the taste but the more bites I took, the more I liked it!

I loved that it was very light. My normal protein pancakes are very dense so when I first saw how many pancakes this made, I was worried I would be way too stuffed but really, I was perfectly content and am actually looking forward to working with this recipe to create some new ones!

Also, who doesn’t love the addition of veggies in the morning?? AH-mazing!

What other ways have you added veggies to your breakfast? 

Much love,

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  • Sabrina @ Nutritiously Sweet

    Wow this sounds absolutely delicious!!! I am going to have to get my hands on some baby food lol:)

  • Do you think you could use canned carrots? I have been buying no salt added carrots (just carrots and water) lately out of convenience, and I prefer the texture since cooking carrots seems to take forever. I’ve thought of using them to make carrot cake oatmeal and carrot cake protein bars, but I end up going the safe route. I actually finally figured out how to make protein pancakes that didn’t taste like cardboard after what seemed like a million throwaways. 🙁 And I hate wasting food. These look like a keeper! Dashing dish is great! 🙂

    Happy Friday, Jess!

  • oh yum!!! love anything carrot cake 😉

  • Courtney

    Loading all sorts of veggies in an omelet or scrambled eggs (well in my pre-vegan days) like shredded zucchini peas mushrooms leafy greens!!