Recipe: Carrot Cake Protein Waffles for One

Some things are a matter of habit – pancakes, waffles, egg whites, peanut butter. I’m just grateful that I know I’m not alone in having foods and ingredients that I incorporate often into my routine. Whether we believe it or not, we all get into our own routines.

But sometimes, things need to get spiced up a bit. Spice is what keeps it fun. Spice is what helps me stay challenged with baking and cooking.

Since Easter was quickly approaching, I had a significant amount of carrots around to make a carrot cake. It’s one of those cakes that definitely needs the ingredient, but needs such a small amount. I do like carrots, but I don’t actively go out of my way to have them often. Actually, thinking about it – I don’t eat a lot of raw veggies, but roasted are my jam!

Since I had a lot left over, I started to think of other things I could use the leftovers for – salad came to mind first and then came waffles. I know, weird to jump from salad to waffles, but here we are.

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 adding more to quick mixes because I usually make those 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

Directions

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.

9. After mixing your batter, grease your iron accordingly and pour and bake until the timer/light goes off.