Breakfast — 525 Kcal Carrot Cake Protein Pancake

Let's Cook

1. Step 1.

   In a blender, combine the rolled oats, egg whites, whole egg, vanilla whey, cinnamon, ground ginger, and baking powder. Blend on high speed until the mixture is completely smooth and no oat flakes remain, about 30–60 seconds. If needed, stop the blender and scrape down the sides with a spatula, then blend again briefly to incorporate any dry pockets.

2. Step 2.

   Transfer the blended batter to a mixing bowl. Add the finely grated carrot and gently fold it in with a spatula until evenly distributed. The batter should be slightly thick but pourable; if it seems too thick, let it rest for 2–3 minutes to allow the oats to hydrate.

3. Step 3.

   While the batter rests, prepare the frosting: in a small bowl, mix the 0% Greek yogurt with the vanilla extract until smooth and creamy. Set aside.

4. Step 4.

   Heat a non-stick pan over medium heat. Lightly grease with cooking spray or a small amount of oil if needed. Pour about 2 tablespoons of batter per pancake into the pan, spreading slightly with the back of a spoon if necessary.

5. Step 5.

   Cook the pancakes for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 1–2 minutes, until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the pan lightly between batches if needed.

6. Step 6.

   To assemble, place one pancake on a serving plate, spread a spoonful of the yogurt frosting on top, then add another pancake. Continue layering until all pancakes are used, finishing with a final dollop of frosting on the top pancake.

7. Step 7.

   Sprinkle the stacked pancakes with the walnuts, raisins, and an extra pinch of cinnamon. Serve immediately while warm.