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Low Carb Protein Pancakes

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Carrot & Quinoa Protein Pancakes

1 serving (Makes 5 small, fluffy pancakes)





protein pancakes

Pancake mix:

1 egg

3 egg whites

30g quinoa flakes (or quick oats)

30g grated carrot



Chocolate sauce: 6g cacao, 10g WPI protein - mix with small amount of water until desired consistency.

Peanut sauce: 10g peanut flour - mix with a small amount of water until desired consistency.

+ strawberries, blueberries and raspberries.



1. Blend pancake mixture ingredients until combined

2. Cook in a small fry pan (or large one if you want bigger pancakes)

3. Mix topping ingredients whilst pancakes are cooking

3. Flip pancakes when little bubbles start to form on the top

4. Cook other side until slightly browned

5. Serve with toppings et bon appetit


Macros: 38c/10f/39p (393 cals)


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