Super filling and delicious carrot cake pancakes with added protein! These delicious pancakes are easy to make and work great for meal prep as well. They store well and will last a few days in the fridge, making breakfast easy and fun all at the same time!
92 g egg whites
50 grams pumpkin puree
50 grams finely grated carrot
30 mL unsweetened almond milk
30 mL sf Torani Syrup (I used White Chocolate)
4 g psyllium husk powder
10 g PEScience vanilla protein powder (can sub with any protein powder)
1/4th tsp vanilla extract
1/2 tsp cinnamon
dash of salt
I very much like baking and cooking with the PEScience protein powders because they tend to do well with heat but you can use any protein you have on hand. You may need to play with the consistency a little bit depending on the protein.
Keywords: protein pancake, carrot cake pancake, low calorie, low fat, high fiber,