CARROT CAKE PROTEIN WAFFLES
(MACRO-VERIFIED)
Protein
25G
Calories
280
Prep Time
10M
Bake Time
15M
Indulge in the comforting flavors of classic carrot cake with these protein-packed waffles that deliver both incredible taste and nutritious benefits. Each serving boasts an impressive 25 grams of high-quality protein, making them an ideal choice for post-workout recovery or a satisfying breakfast that keeps you energized all morning. The tender, crisp exterior combined with a moist, spiced interior captures the irresistible essence of carrot cake, complete with the subtle sweetness of grated carrots and warming hints of cinnamon and nutmeg. Topped with a creamy, tangy cream cheese glaze, these waffles offer a delightful contrast in texture that’s both rich and refreshing. Perfect for meal prep, they store well in the fridge, ready to be reheated for a quick, wholesome meal any day. For those with dietary considerations, gluten-free flour options and vegan cream cheese can easily be substituted to suit your needs. To get the best results, make sure not to overmix the batter to keep the waffles light and fluffy, and allow the waffle iron to heat thoroughly before pouring in the batter for a perfectly crisp finish. Whether enjoyed as a hearty breakfast or a satisfying dessert, these waffles are a delicious way to fuel your body with wholesome, high-protein ingredients. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
4 servings per recipe
Serving size
1 pancakes
Amount per serving
Calories
280
Total Fat 12g
15%
Total Carbohydrate 28g
10%
Dietary Fiber 6g
21%
Total Sugars 12g
Protein 25g
50%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your waffle iron.
In a bowl, mix together oat flour, protein powder, egg, almond milk, grated carrots, baking powder, cinnamon, and nutmeg.
Pour batter into the preheated waffle iron and cook until golden and crisp.
While the waffles are cooking, whisk together the cream cheese, milk, and powdered sweetener until smooth.
Drizzle the waffles with the cream cheese glaze and top with chopped walnuts or pecans.
TROUBLESHOOTING
My pancakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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