Carrot Cake Protein Pancakes

Carrot Cake Protein Pancakes- Made with whole grain oat flour, these vegan and gluten-free pancakes pack in 20 grams of plant-based protein per serving! 

This post was created in partnership with Bob’s Red Mill

I think we’re all feeling a lot of uncertainty right now. Not knowing the long term effects of what’s currently happening is unsettling, to say the least. The only thing I can think to do is create comforting recipes and there’s nothing I find more comforting than a big slice of carrot cake. Staying home with an entire cake sounds like a dangerous idea though. I just don’t have that kind of self control.

Carrot cake pancakes, however, sound like a very good idea. Especially when they’re made with whole grain oat flour and a nice boost of plant-based protein to keep you full all morning long.

Carrot Cake Protein Pancakes Ingredients

The ingredient list might seem lengthy but the majority are items you likely already have in your pantry!

  • Pea Protein- I’m not usually a huge fan of protein powders because most of them taste off to me but the beauty of Bob’s Red Mill Pea Protein Powder is that the only ingredient is pea protein isolate. There’s no weird additives or flavors and the powder is made from a low-heat, water based process that extracts the protein from yellow peas without any chemical solvents. I love that it blends seamlessly in gluten-free baked goods while also improving the texture and adding a significant boost of protein and iron!
  • Oat Flour- Oats are also a great source of iron and protein. You can purchase oat flour or make your own in a food processor or blender by blending rolled oats to a fine crumb.
  • Baking Soda + Baking Powder- I prefer to use both baking soda and powder for extra fluffy pancakes.
  • Cinnamon + Salt- Ground cinnamon is what gives these pancakes the classic carrot cake flavor. You can add ground ginger if you like too. Salt helps balance out the sweetness.
  • Non-Dairy Milk- Most plant-based milks will work fine but my favorite is oat milk.
  • Apple Cider Vinegar- The vinegar reacts with the baking soda to produce extra fluffy pancakes so don’t leave it out!
  • Applesauce- This helps bind the pancakes and adds moisture, reducing the need for excess oil or eggs.
  • Pure Maple Syrup- We’re just using a little bit for sweetness but you can add more for topping.
  • Coconut Oil- I always have unrefined coconut oil on hand as it doesn’t have a strong coconut flavor. If you don’t want to use coconut oil you can replace it with any neutral flavored oil that you prefer. I haven’t tested these oil-free because any time I’ve made them that way in the past they stick the pan.
  • Shredded Carrot- Obviously a necessity for carrot cake. :)
  • Mix-ins- I like to use chopped walnuts or pecans but raisins and/or shredded coconut would also be delicious!

Topped with a bit of plain non-dairy yogurt and warm maple syrup, these carrot cake pancakes make for the perfect comforting and nutritious breakfast. I hope you enjoy them!

Still Craving Carrot Cake?


Carrot Cake Protein Pancakes

Made with whole grain oat flour, these vegan and gluten-free pancakes pack in 20 grams of plant-based protein per serving! 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 6-inch pancakes


  • 1 cup oat flour
  • 2 tablespoons Bob's Red Mill Unflavored Pea Protein
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup non-dairy milk
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon melted coconut oil, plus more for cooking
  • ½ cup shredded carrot
  • ¼ cup chopped walnuts or pecans


  • In a large bowl, whisk together the oat flour, pea protein, baking powder, baking soda, cinnamon and salt.
  • In a separate bowl, combine the milk and vinegar.  Add the applesauce, maple syrup, and melted coconut oil or butter. Pour in the dry ingredients, shredded carrot and chopped nuts. Fold together with a spatula until a thick batter forms.
  • Warm a large skillet or griddle over medium-low heat then grease with coconut oil or butter. Make sure the skillet isn’t too hot otherwise the pancakes will cook too quickly on the outside and not have enough time to cook in the center. Scoop about 1/4 cup of the batter at a time and use the spatula to shape into a circle. Cook until edges appear firm then flip and cook on the opposite side for several minutes. Note: the batter will continue thicken the longer it sits. This won't effect the texture or taste but they will be more difficult to form into perfect circles.
  • Serve warm with pure maple syrup and any other desired toppings (such as yogurt, nuts and/or shredded coconut), and enjoy!


Nutrition Facts are for one pancake. The recipe makes four pancakes and we usually eat two per serving. 


Calories: 260kcal, Carbohydrates: 28g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Sodium: 232mg, Potassium: 268mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2673IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 3mg
Course: Breakfast
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

image001 This post was created in partnership with a brand that I have loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’