Carrot Cake Sheet Pan Pancakes

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!

Great

% Daily Values based on a 2,000 calorie diet

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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