Carrot Cake Protein Pancakes with Frosting

1 Stack603 cals

Carrot cake for breakfast is finally here! These healthy Carrot Cake Protein Pancakes take just minutes to prep, are absolutely delicious, and come with a healthy maple frosting! If you’re looking to beat your cravings but stay on track, this pancake recipe is the one to try.

To fully mix in your carrots and give your pancakes their carrot flavor you’re going to need either a food processor like this or blender for this one.

Add right into your food processor or blender 2 large whole eggs, 1 teaspoon of vanilla extract, 1/2 cup of rolled oats, 1 tablespoon of coconut flour, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of pumpkin pie spice, 1 scoop of a vanilla protein powder, 1 teaspoon of light brown sugar, 1/2 container of a vanilla Greek yogurt, 1 ounce of unsweetened milk substitute, 3 ounces of carrots, and 1 teaspoon of baking powder.

Process or blend your carrot cake protein pancakes mix until your carrots are fully incorporated.

Homemade Pumpkin Pie Spice

*Double or triple this recipe as needed and store whatever you have leftover for next time!

  • 1 1/2 Tablespoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger & Nutmeg
  • 1/2 Teaspoon Ground Allspice & Cloves

Take out a stovetop pan or griddle, turn your burner on medium heat, and coat it with some non-stick cooking spray once it heats up.

Pour your mix in and make your carrot cake protein pancakes however big you want them. The calories listed for this recipe account for the entire mix which means they’ll remain the same, if you eat the whole recipe, regardless if you have 20 small pancakes or 3 big ones.

Healthy Maple Frosting

Every good carrot cake needs a frosting and that’s where this super easy maple frosting comes into play! All you need to make it? A couple ingredients and a small mixing bowl.

Add into your mixing bowl the other 1/2 container of your vanilla Greek yogurt, 1 tablespoon of fat free cream cheese, and 1 tablespoon of sugar free syrup.

Mix those together until your healthy maple frosting forms, this should only take around a minute.

Top your carrot cake protein pancakes with your frosting, some carrot slices, and optional sprinkles.

Try our Protein Carrot Cake with Frosting next!

Carrot Cake Protein Pancakes with Frosting Recipe

Carrot Cake Protein Pancakes with Frosting

Your favorite cake for breakfast is here with these Carrot Cake Protein Pancakes! This healthy pancake recipe is easy to make and delicious!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot cake pancakes, healthy, protein pancakes
Servings: 1 Stack
Calories: 603kcal
Cost: $2

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  • 1 Ounce Milk Substitute - or Milk
  • 2 Large Whole Eggs
  • 1 Tablespoon Coconut Flour
  • ½ Cup Rolled Oats
  • 1 Scoop Protein Powder - Vanilla
  • 1 Teaspoon Light Brown Sugar
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Pumpkin Pie Spice
  • 2.65 Ounces Greek Yogurt - Fat Free Vanilla
  • 1 Teaspoon Vanilla Extract
  • 3 Ounces Carrots
  • 1 Teaspoon Baking Powder


  • 2.65 Ounces Greek Yogurt - Fat Free Vanilla
  • 1 Tablespoon Cream Cheese - Fat Free
  • 1 Tablespoon Syrup - Sugar Free


  • Combine all of your ingredients for your Pancakes into either a food processor or blender
  • Process or blend everything together
  • Take out a stovetop pan or griddle, turn your burner on Medium Heat, and coat it with some non-stick cooking spray
  • Pour your mix in and cook each side of your pancake for around 2-3 minutes
  • Combine all of your Frosting ingredients together in a bowl and mix them around until smooth
  • Top your Pancakes with your Frosting



Calories in the WHOLE recipe:
  • Calories: 603
  • Fat: 15g
  • Saturated Fat: 5g
  • Sodium: 553mg
  • Carbs: 58g
  • Fiber: 9g
  • Sugar: 21g
  • Protein: 59g


Calories: 603kcal | Carbohydrates: 58g | Protein: 59g | Fat: 15g | Saturated Fat: 5g | Sodium: 553mg | Fiber: 9g | Sugar: 21g


  1. Brandon snyder on October 13, 2022 at 12:35 pm

    Hey man, what’s the best way to store the batter and frosting??

    • Derek Howes on October 27, 2022 at 10:59 am

      I would keep it in the fridge and give it a quick mix once you take it out.

  2. Chris on February 23, 2015 at 12:00 am

    Derek: tried my hand at these the other day. They came out flat and DENSE.

    Any idea what I may have done wrong?

  3. Ben on November 8, 2014 at 12:00 am


    Just made a batch of these after my run / workout today.

    Sniffed the batter…”no way it can be that good…smells like freaking carrot cake…”

    Tasted the batter…”yup.”

    Tasted the finished product…

    Topped it with frosting…”ARE YOU FREAKING KIDDING ME?!? IT FEELS LIKE I’M CHEATING!!!”

    Wife had a taste…eyes went wide, couldn’t believe it either.

    Instant fan, man. Great recipe. Thanks!

    • Derek Howes on November 12, 2014 at 12:00 am

      Haha! I love the play by play! Glad you liked them and thank you for the comment

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