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–+ servings

Carrot Cake Protein Pancakes

Nourishing carrot cake for breakfast is possible with these delicious, gluten free pancakes full of protein!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 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)