Protein Pancakes with Carrot and Greek Yogurt

Name: Protein Pancakes with Carrot and Greek Yogurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 2 egg eggs; 60 mL almond milk; 10 g maple syrup; 50 g Greek yogurt; 1 tbsp melted butter; 1 tsp baking powder; 80 g almond flour; 20 g all-purpose flour; 1 pinch salt; 1 medium grated carrot; 2 tbsp Greek yogurt; dash maple syrup; sprinkle pecans; 1 tbsp hemp seeds

These protein pancakes are perfect for a weight loss journey or tracking your protein goals. They'll keep you full for over 4 hours, helping with controlled cravings, blood sugar balancing, and stable energy. The addition of Greek yogurt ensures moisture, lift, and a soft, cake-like texture. Enjoy these fluffy pancakes topped with yogurt, pecans, maple syrup, and hemp seeds for a nutritious and satisfying meal.

medium grated carrot

Step 1

In a bowl, whisk together eggs, almond milk, maple syrup, Greek yogurt, and melted butter.

Step 2

Add baking powder, almond flour, all-purpose flour, salt, and grated carrot to the mixture.

Step 3

Stir gently until just combined. Lumps are welcome here.

Step 4

Let the batter rest for 5–7 minutes to allow the flour to hydrate for fluffier pancakes.

Step 1

Lightly butter a pan and heat it on medium-low.

Step 2

Pour small pancakes onto the pan. Thick batter works best for smaller circles.

Step 3

Cook for 2–3 minutes , then flip carefully and cook for another 2 minutes.

Step 1

Place your desired amount of pancakes on a plate.

Step 2

Top with Greek yogurt, sprinkle pecans, add a dash of maple syrup, and finish with hemp seeds.

Resting the batter is crucial for fluffier pancakes as it allows the flour to hydrate.

Cook the pancakes on medium-low heat to ensure they cook evenly without burning.

Greek yogurt adds moisture, reacts with baking powder for lift, and gives a soft, cake-like texture.

Why is Greek yogurt used in this recipe?

Greek yogurt adds moisture, reacts with baking powder for lift, and gives the pancakes a soft, cake-like texture.

Can I substitute almond milk?

Yes, you can substitute almond milk with any other milk of your choice, such as cow's milk or oat milk.

How long should I rest the batter?

Rest the batter for 5–7 minutes to allow the flour to hydrate, resulting in fluffier pancakes.

Can I make these pancakes gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.

What toppings work best for these pancakes?

Greek yogurt, pecans, maple syrup, and hemp seeds are recommended, but you can also try fresh fruits or nut butter.

medium grated carrot

Step 1

In a bowl, whisk together eggs, almond milk, maple syrup, Greek yogurt, and melted butter.

Step 2

Add baking powder, almond flour, all-purpose flour, salt, and grated carrot to the mixture.

Step 3

Stir gently until just combined. Lumps are welcome here.

Step 4

Let the batter rest for 5–7 minutes to allow the flour to hydrate for fluffier pancakes.

Step 1

Lightly butter a pan and heat it on medium-low.

Step 2

Pour small pancakes onto the pan. Thick batter works best for smaller circles.

Step 3

Cook for 2–3 minutes , then flip carefully and cook for another 2 minutes.

Step 1

Place your desired amount of pancakes on a plate.

Step 2

Top with Greek yogurt, sprinkle pecans, add a dash of maple syrup, and finish with hemp seeds.

Resting the batter is crucial for fluffier pancakes as it allows the flour to hydrate.

Cook the pancakes on medium-low heat to ensure they cook evenly without burning.

Greek yogurt adds moisture, reacts with baking powder for lift, and gives a soft, cake-like texture.

Why is Greek yogurt used in this recipe?

Greek yogurt adds moisture, reacts with baking powder for lift, and gives the pancakes a soft, cake-like texture.

Can I substitute almond milk?

Yes, you can substitute almond milk with any other milk of your choice, such as cow's milk or oat milk.

How long should I rest the batter?

Rest the batter for 5–7 minutes to allow the flour to hydrate, resulting in fluffier pancakes.

Can I make these pancakes gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.

What toppings work best for these pancakes?

Greek yogurt, pecans, maple syrup, and hemp seeds are recommended, but you can also try fresh fruits or nut butter.

Protein Pancakes with Carrot and Greek Yogurt

Stuck mid-recipe?

Ingredients

Pancake Batter

Toppings

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How to make Protein Pancakes with Carrot and Greek Yogurt

Prepare the Batter

Cook the Pancakes

Serve the Pancakes

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Protein Pancakes with Carrot and Greek Yogurt

Stuck mid-recipe?

Ingredients

Pancake Batter

Toppings

Want to keep this recipe for later? We can email it to you!

How to make Protein Pancakes with Carrot and Greek Yogurt

Prepare the Batter

Cook the Pancakes

Serve the Pancakes

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS