Description
These Carrot Cake Protein Pancakes are flavorful and easy to make, featuring nutritious ingredients like cottage cheese and oats. Perfect for a healthy breakfast!
Ingredients
Scale
- 1 cup whole-milk cottage cheese
- 1/2 cup milk of choice
- 2 large eggs
- 2 tbsp. coconut sugar (or maple syrup)
- 1 tsp. vanilla extract
- 1 1/4 cup oat flour (or all-purpose flour)
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1 cup finely grated carrots* (from 2 large carrots)
- 1/4 cup finely chopped walnuts or pecans (toasted for deeper flavor)
- Extra-virgin olive oil or butter for cooking
- suggested toppings: maple cream cheese or greek yogurt (see notes), extra chopped nuts, maple syrup
Instructions
- Blend Wet Ingredients: Combine cottage cheese, milk, eggs, sugar (or maple syrup), and vanilla in a blender and blend until smooth.
- Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, spices, and salt. Add the blended mixture and mix until just combined. Gently fold in carrots and nuts.
- Cook: Preheat a skillet or griddle over medium heat. Lightly grease the surface. Scoop 1/3 cup of batter onto the skillet, spreading gently. Cook for 2-3 minutes until lightly golden, then flip and cook for an additional 1-2 minutes. Keep pancakes warm in a low oven if desired, and repeat process.
- Serve: Top pancakes with maple syrup and extra nuts. Greek yogurt or maple cream cheese can also be added for extra flavor.
Notes
The batter will be thick; don’t worry about lumps.
Adjust the heat as needed to ensure pancakes cook through without burning.
Nutrition
- Serving Size: 1 pancake
- Calories: 178
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg