Description
Delicious and nutritious Carrot Cake Protein Pancakes made with whole-milk cottage cheese, grated carrots, and warming spices. These pancakes are fluffy, packed with protein, and offer the comforting flavors of carrot cake, perfect for a wholesome breakfast or brunch.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Add-ins
- 1 cup finely grated carrots (from 2 large carrots)
- 1/4 cup finely chopped walnuts or pecans (toasted for deeper flavor)
For Cooking
- Extra-virgin olive oil or butter for cooking
Suggested Toppings
- Maple cream cheese or Greek yogurt
- Extra chopped nuts
- Maple syrup
Instructions
- Blend Wet Ingredients: Combine cottage cheese, milk, eggs, coconut sugar (or maple syrup), and vanilla extract in a countertop blender or large mixing bowl if using an immersion blender. Blend until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a large mixing bowl, whisk together oat flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and kosher salt until evenly mixed.
- Mix Batter: Pour the blended wet mixture into the bowl with dry ingredients, stirring gently until just combined; some lumps are fine. Fold in the finely grated carrots and toasted chopped nuts carefully. The batter will be thick at this stage.
- Cook Pancakes: Heat a large skillet or griddle over medium heat. Lightly grease the surface with olive oil or butter. Using a 1/3 cup measuring cup, scoop batter onto the pan and gently spread it into a rounded shape, leaving space between pancakes. Cook for 2 to 3 minutes until the bottom is lightly golden and firm enough to flip. Flip and cook for an additional 1 to 2 minutes until both sides are golden brown. Repeat with remaining batter, adjusting heat to medium-low if pancakes brown too quickly. Keep finished pancakes warm in a 200ºF oven if desired.
- Serve: Plate the pancakes and top with maple syrup, extra chopped nuts, and a scoop of Greek yogurt or maple cream cheese if desired. Enjoy warm.
Notes
- You can substitute oat flour with all-purpose flour if preferred.
- To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.
- Keep cooked pancakes warm in a low-temperature oven (200ºF) while cooking the rest to serve them hot.
- Maple cream cheese topping can be made by mixing cream cheese with a small amount of maple syrup until smooth.
- For a dairy-free option, use plant-based milk and a vegan cream cheese alternative.
