Recipe: Carrot Cake Protein Waffles for One

If you don’t know by now, some things are a matter of habit – pancakes, waffles, egg whites, peanut butter. 

But sometimes, things need to get spiced up a bit. Spice is what keeps it fun. Spice is what keeps me less than bored with my food. 

Last week, since Easter was quickly approaching and I knew I was making a carrot cake for the big day, I had a significant amount of carrots around. Carrot cake is one of those things that you need a very specific ingredient, but you don’t need a lot of it. Carrots are one of those veggies that I’ll eat, but I don’t actively go out of my way to have. 

I started to think of other things I could use the leftovers for – salad came to mind first and then came waffles. 

I’ve made higher protein pancakes using Kodiak Pancake and Waffle Mix as a base – you can find that here. I’ve also done small changes too like adding PBFit to the batter. I haven’t really explored the idea of other flavors much though, those I usually make from scratch like the sweet potato pancakes or the gingerbread.

But this was quick and pretty easy. 

What You Need 

  • 1 serving of Kodiak Pancake and Waffle Mix
  • 10g or roughly 1 tablespoon of caramel or vanilla protein powder (I used salted caramel from Quest Nutrition)
  • 20g (about a third of a serving) matchstick or Julien carrots
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup water
  • White Chocolate Chips (optional)
  • Cooking Spray
  • Food Processor
  • Waffle Iron



1. Heat waffle iron according to directions 

2. Measure out and place 20g Julienned carrots in a food processor for finer chopping.

3. In a small bowl, measure out a serving of Kodiak Pancake and Waffle Mix. On a food scale, it’s about 52g. I recommend this method because a 1/2 cup is much more in weight even though the box says they’re about the same. Again, pick your method of tracking and stick to it!

4. Add 10g of a basic protein powder like caramel or vanilla. I used Quest Salted Caramel. 

5. Mix the two powders together and then add 1/2 cup of cold water. 

6. To taste, add ground cinnamon and nutmeg. I ran out of ground ginger otherwise that would’ve been thrown in there too!

7. Add carrots.

8. And because it slipped my mind, a splash of vanilla went in at the last minute.