These Carrot Cake Pancakes are a great post-workout breakfast treat with 19.8g of protein in each serve! Not just that but these Carrot Cake Pancakes are also super quick to make!
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Combine the ingredients except the carrot in a blender and blitz until smooth.
Stir in the carrot.
Heat a frying pan to medium heat and grease with olive oil. Pour in ¼ cups worth of batter and cook for a minute or so until bubbles dot the surface. Flip and cook for another 20 seconds or so. Continue until all the batter has been used up.
Serve with some walnuts and Greek yoghurt as well as some Natvia sprinkled over the top
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