Vanilla Raw Protein Pancakes

Posted by: Rhonda Price on Friday, July 20, 2012

I wonder if the legions of Raw Protein fans who have made it the #1 selling protein nationwide are primarily drinking it as a shake in the morning or gulping it down as a recovery drink after a work out? There’s no doubt that it makes a terrific tasting shake and I love to have my version every day with two scoops of Raw Protein (for 34 total grams) and chocolate almond milk. It’s delicious!

However, it wasn’t long before I started wondering what else I could do with Raw Protein in the kitchen other than throwing it in the Vitamix. As it turns out, with a little creativity, you can sneak protein into lots of things that even your pickiest kids will love! That’s what I discovered when I made Vanilla Raw Protein Pancakes with carrots, walnuts and raisins. Think of it as a carrot cake disguised as a pancake and you’ll be even more eager to try this!

Here are the ingredients, keeping in mind that if you have a gluten-free or vegan diet that you may need to alter it a bit to suit your individual requirements.



1-2 scoops of Garden of Life Vanilla Raw Protein (or one individual packet as shown)
½ cup of Greek yogurt, plain or vanilla
2 egg whites
1 cup old fashioned oats
½ cup carrots (organic if possible) chopped fine to blend in the batter
¼ cup carrots grated (to stir in the batter)
½ cup water
½ tsp. baking powder
½ tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. sea salt
2 packets or several drops of stevia or your preferred sweetener
1 TBS Garden of Life Extra Virgin Coconut Oil or cooking oil for the pan

Optional: 3 TBS raisins and 2 TBS chopped walnuts

If you want to keep it ultra healthy, you can skip the cream cheese icing or use low fat cream cheese. If you are going for more of the carrot cake taste, here’s a quick and easy icing you can add:

4 oz. of low fat or regular cream cheese, softened at room temperature
¼ cup maple syrup or agave nectar
Pinch of cinnamon to taste


Combine all of the ingredients (except for grated carrots and optional ingredients) in a blender. Blend until smooth. Stir in grated carrots and any optional ingredients such as walnuts or raisins.

Heat a skillet or griddle coated with coconut oil or other cooking oil. Over medium high heat, add ¼ cup of the pancake batter and cook until bubbles form on the top. Flip pancakes and cook until edges appear browned.

Garnish with more grated carrot and raisins. If using cream cheese topping, combine softened cream cheese, syrup and cinnamon and drizzle over the top of each pancake. Serve to happy children or adults with a sweet tooth!


Ginny Meaks commented on Monday, July 23, 2012
Made these pancakes for my kids over the weekend and they were a huge hit! I'm going to experiment with Raw Protein and see what other healthy meals I can make.

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