By plantbaes
Carrot Cake Sheet Pan Pancakes
7 steps
Prep:10minCook:15min
Carrot sheet pan pancakes offer the delightful taste of fresh carrot cake, making them ideal for breakfast, brunch, or whenever you desire the classic flavors of carrot cake with a nourishing twist!
Updated at: Sun, 24 Nov 2024 04:51:52 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
33
High
Nutrition per serving
Calories415 kcal (21%)
Total Fat13.9 g (20%)
Carbs63 g (24%)
Sugars16.2 g (18%)
Protein17.8 g (36%)
Sodium388.2 mg (19%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
150gbananas
small, well-ripened
1carrot
large, shredded
1 ½ cupsbuckwheat flour
1 ½ tspbaking powder
½ tspbaking soda
1 ½ tspground cinnamon
½ tspground Nutmeg
¼ cupraisins
sultanas
1 Tbspmonk fruit sweetener
0.5 Tbspvanilla extract
1 ½ cupssoy milk
1 cupSoy yogurt
½ cupvanilla protein powder
½ cupshredded carrots
8pecans
maple syrup
optional
Instructions
Step 1
Preheat the oven to 400 °F.
Step 2
In a large mixing bowl, mash the bananas. Mix in the shredded carrots, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and raisins.
Step 3
Add the vanilla extract and milk, and mix with a spatula until combined.
Step 4
Line a medium size baking tray with baking paper and pour in the pancake mix. We used a 9" x 13" (24cm x 33cm) sheet pan.
Step 5
Bake in the oven for 15 to 17 minutes or until slightly golden. Allow to cool down for 5 minutes before slicing in 8.
Step 6
In the mean time prepare the toppings by combining the protein powder and yogurt.
Step 7
Stack up 2 slices of pancakes, and top with the protein yogurt mix or just yogurt, shredded carrots, pecans, and maple syrup if using.
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