Carrot Cake Protein Pancakes

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These healthy Carrot Cake Pancakes deliver all the cozy, spiced flavor of classic carrot cake in a protein-rich breakfast. Soft and fluffy, warmly spiced, and perfect with a drizzle of maple syrup.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Blender or immersion blender
Mixing bowls
Skillet or Griddle

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 (see notes), extra chopped nuts, maple syrup

Instructions

Blend Wet Ingredients. Combine cottage cheese, milk, eggs, sugar (or maple syrup), and vanilla in a countertop blender (or large mixing bowl if using an immersion blender). Blend until smooth.
Combine Dry Ingredients. In a large mixing bowl, combine flour, baking powder, spices, and salt; mix well.
Pour blended cottage cheese mixture into bowl of dry ingredients and mix until just combined. (Don't worry if a few lumps remain.) Fold in grated carrots and nuts. (The batter will be thick.)
Cook. Heat a large skillet or griddle over medium heat. Lightly oil the cooking surface with a pat of oil or butter. Use a 1/3 cup measuring cup to scoop out 1/3 cup batter and empty onto pan or griddle. Use the back of a spoon to gently spread batter into a rounded shape, leaving a couple of inches around each pancake for expansion. Cook until the bottom side is lightly golden and firm enough to flip, 2 to 3 minutes.
Flip the pancakes, then cook for 1 to 2 more minutes, until they are golden on both sides. Repeat the process with remaining batter, lightly greasing the pan and lowering the heat if the pancakes turn dark on the outside before they are cooked through on the inside. (I usually start at medium heat and reduce to medium-low by the second or third batch.)
If desired, place the pancakes on an ovenproof plate (or baking sheet) and keep them in a 200ºF oven while you prepare the remaining pancakes.
To serve, top pancakes with a drizzle of maple syrup and extra chopped nuts. If desired, a scoop of Greek yogurt or maple cream cheese also makes a lovely topping.

Notes

Nutrition facts do not include toppings.
To make maple cream cheese or Greek yogurt, mix 1 Tbsp. maple syrup into 1/2 cup plain Greek yogurt (or 2 ounces softened cream cheese). Add a splash of milk to thin, and pinch of ground cinnamon for spice.
I suggest using the smaller holes on a box grater for grating the carrots. You want the shreds to be fine enough to melt into the batter (see in-process photo). If they're too large, they'll remain tough and fibrous.
Leftover pancakes will keep well in the refrigerator for 3 days or in the freezer for up to 6 months. Reheat leftover pancakes in the toaster.

Nutrition