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Carrot Cake Protein Pancakes Recipe

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4.1 from 11 reviews

Delicious and nutritious carrot cake protein pancakes that combine the flavors of classic carrot cake with a boost of protein. Made with cottage cheese, oat flour, and warm spices, these pancakes are perfect for a wholesome breakfast or brunch. Topped with maple syrup and nuts, they provide a satisfying and energizing start to your day.

Ingredients

Main 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
  • 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
  • Extra chopped nuts
  • Maple syrup

Instructions

  1. Blend Wet Ingredients: Combine the whole-milk cottage cheese, milk of choice, 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 creamy.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together oat flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and kosher salt until well combined. Pour the blended wet ingredients into the dry ingredients and mix gently until just combined. It’s normal if a few lumps remain. Fold in the finely grated carrots and toasted chopped nuts carefully to evenly distribute them throughout the batter.
  3. Cook Pancakes: Heat a large skillet or griddle over medium heat and lightly grease the surface with extra-virgin olive oil or butter. Using a 1/3 cup measuring cup, scoop batter onto the skillet and use the back of a spoon to shape each pancake into a rounded form leaving space around for expansion. Cook for about 2 to 3 minutes until the bottom is golden and firm enough to flip. Flip carefully and cook for another 1 to 2 minutes until golden on both sides. Adjust the heat to medium-low if pancakes cook too dark on the outside before the inside is done. Keep cooked pancakes warm in a 200ºF oven on an ovenproof plate if desired while finishing the remaining batter.
  4. Serve: Arrange the warm pancakes on plates and top with a drizzle of maple syrup, extra chopped nuts, and optional maple cream cheese or a scoop of Greek yogurt for added creaminess and flavor.

Notes

  • For a deeper nut flavor, toast the walnuts or pecans before chopping.
  • Maple cream cheese can be made by blending cream cheese with maple syrup until smooth.
  • Oat flour can be substituted with all-purpose flour if preferred.
  • Keep cooked pancakes warm in a low oven while finishing the batch to serve hot.
  • If the batter is too thick, you can add a slight splash of milk to loosen it.

Find it online: https://recipefeastful.com/carrot-cake-protein-pancakes-recipe/