carrot cake protein pancakes

Nourishing carrot cake for breakfast is possible with these delicious, gluten free pancakes full of protein!

Today is my mom's birthday - Happy Birthday Mom!

My mom loves carrot cake, and of course, so do I.

But I decided not to make a carrot cake because I really don't need carrot cake just hangin' around my apartment...

This year, Mom, I made you pancakes.

Who doesn't love pancakes?!

Honestly, I'm not sure that my mom loves pancakes, but these are not your typical pancakes! They are far superior to boring pancakes. These are filled with whole grains and protein, so I stay full for hours.

I love my protein pancakes, but these are a fun spin on them. I've also done them with pumpkin as well as sweet potatoes {you use the same recipe for both, just a different pureed vegetable}, and yes, those were delicious & seasonal.

But these, my friends, these I would make year 'round.

I realized just a little too late that I did not have any cream cheese to make a cream cheese topping which was quite upsetting for me at first, but then I decided to use some Greek yogurt and I loved it! Plus, it adds more protein.

I usually have plain yogurt in my fridge, but if I'm lucky and have siggi's 2% coconut yogurt, then I will use that and even sprinkle a little extra coconut on top for fun! YUM!

These would be great any morning; they'd be great for Easter morning {especially before you start chowing down on your large chocolate bunny or peanut butter filled eggs}.

They have the perfect amount of sweetness without being too sweet. And best of all, they're healthy and don't taste it!

So Happy Bday Mom - here are some pretty flowers and delicious pancakes 🙂

Carrot Cake Protein Pancakes

Nourishing carrot cake for breakfast is possible with these delicious, gluten free pancakes full of protein!

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1

Author: Meme

Ingredients

For Pancakes:

• ▢ ¼ cup old fashioned oats
• ▢ ¼ cup cottage cheese
• ▢ 1 large egg
• ▢ 1 tablespoon coconut see notes
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon cinnamon
• ▢ ¼ teaspoon vanilla extract
• ▢ pinch of nutmeg
• ▢ pinch of allspice optional
• ▢ ¼ cup shredded or grated carrots from 1 small carrot

For the icing {optional}:

• ▢ 3 tablespoon plain Greek yogurt
• ▢ 1 teaspoon maple syrup
• ▢ 2 teaspoon milk
• ▢ dash of cinnamon

Instructions

For the pancakes:

• Add the oats, cottage cheese, egg, baking powder, cinnamon, vanilla extract, nutmeg, and allspice if using a food processor or blender. Blend until smooth and well combined. Stir in carrots and pulse quickly to combine them into the batter. Set aside for 5-10 minutes.
• Meanwhile, preheat a griddle or skillet over medium heat. Spray with non-stick spray or oil. Add pancake batter to hot skillet, and cook until there are tiny bubbles all over the top of the pancake. Flip pancake and cook another 3-5 minutes until done.

For the icing:

• Stir together all the ingredients. Spoon over cooked pancakes. Enjoy!

Notes

*You can omit the coconut if desired. I will either use coconut or add flax meal or chia seeds in its place. It's not mandatory to use any of those. The pancake batter will be a little thinner, but that's the only difference.

*You can make the optional icing or I will use siggi's 2% coconut yogurt

*For the icing, use any type of milk: 2% or unsweetened vanilla almond milk are both good.

*Nutrition Facts are calculated without icing.

*You can easily double or quadruple the recipe to serve more! (I usually make extra a refrigerate or freeze for later)

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Nutrition Facts

*3/23/16 Post has been updated with new pictures plus an update to the recipe (adding coconut and an option to use coconut yogurt for the icing)