I’ve been eating the same protein pancakes recipe on a regular basis for over a year. When I first learned how to make protein pancakes, I was over the moon, and I still am, but I’ve been wanting to start making variations of that first oatmeal protein pancakes recipe for awhile now. So, here is my first attempt, carrot cake protein pancakes!
These healthy protein pancakes are thick with all the flavorfull ingredients you’d expect in carrot cake: carrot (obviously), diced pineapple, crushed walnuts, shredded coconut, cinnamon, nutmeg, and clove. And I topped my oatmeal protein pancakes with low fat ricotta and a local apple butter. Delish! Dress them up however you’d like though – perhaps some cream cheese with a bit of maple syrup for sweetness…mmm…
(makes 1 serving of protein pancakes)
1/3 cup cottage cheese (1% or 2%)
1/3 cup quick oats
1 packet powdered stevia
3 Tbsp (30g) grated carrot
1 1/2 Tbsp (20g) diced pineapple
2 tsp (4g) shredded unsweetened coconut
3 crushed walnuts (5g)
2 dashes cinnamon
1 dash nutmeg
1 dash clove
1 dash vanilla
1 tsp coconut oil to coat pan
In a magic bullet, blend the egg, oatmeal, and cottage cheese. Mix in the rest of the ingredients, and heat up a large frying pan (medium heat). Melt coconut oil in the pan and make sure the surface is coated evenly. Pour/scoop pancake batter into pan, and spread it out a bit with a spatula, as the batter is quite thick.
After a few minutes you should see a few bubbles forming on the surface of the protein pancakes, flip them and cook the other side. Top your carrot cake protein pancakes with ricotta and apple butter, or the toppings of your choice. Enjoy!
(1 serving of protein pancakes, no toppings)
360 calories 300 mg sodium
22 g protein 274 mg potassium
16 g fat 73% vitamin A
34 g carbs 19% vitamin C
5 g fiber 17% calcium
7 g sugar 17% iron