Carrot Cake Pancake Recipe
Creates a delicious, moist stack of breakfast pancakes with a greek yogurt drizzle!
Servings Prep Time
1Person 10Minutes
Cook Time
15Minutes
Servings Prep Time
1Person 10Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. Put the flour, protein powder, cinnamon, mixed spice, salt and baking powder into a bowl. Combine together.
  2. In a seperate bowl, combine the 120g greek yogurt, honey, vanilla extract and melted coconut oil together.
  3. Fold in the dry mixture, into the greek yogurt mixture, slowly adding in the milk. Mix until you form a smooth batter.
  4. Heat up a non-stick frying pan using coconut oil. Spoon out 2 tbsp of mixture into the pan and fry for around 1-2 minutes either side. Do this on a low-medium heat.
  5. Once you’ve cooked all of your pancakes and placed in a stack, mix together the last bit of greek yogurt and honey and drizzle all over the top.
  6. Take your crushed walnuts and sprinkle on the top. Voila!
Recipe Notes

You can easily make this dairy free by using soy or coconut yoghurt. This recipe is also a protein pancake recipe, to make it a normal recipe, just switch out the 20g of protein powder with 20g of plain flour.