High-Protein Cottage Cheese Carrot Cake Pancakes

High-protein, cottage cheese carrot cake pancakes are the perfect breakfast for Easter morning!

By @forgetthetakeout

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 0.5 teaspoon ginger
• 0.5 teaspoon nutmeg
• 1 cup cottage cheese
• 2 units eggs
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1 cup shredded carrots
• 0.33 cup chopped pecans
• 0.25 cup batter
• 1 tablespoon butter
• 4 oz cream cheese
• 1 tablespoon maple syrup
• 1 tablespoon maple syrup

Instructions

1. Mix dry ingredients in a large bowl: flour, baking powder, cinnamon, ginger, and nutmeg.
2. Blend cottage cheese, eggs, butter, vanilla, and milk.
3. Pour the wet mixture into the dry ingredients, mix, then add in shredded carrots and chopped pecans. The batter will be thick.
4. Measure roughly 1/4 cup of batter into a buttered and heated skillet. Flatten the batter slightly and spread it to help with even cooking.
5. Flip the pancake when the bottom is browned and bubbles are forming in the batter. Cook for roughly 3-4 minutes on each side or until fully cooked.
6. For the cream cheese frosting, mix together softened cream cheese and maple syrup.
7. Serve the pancakes with additional maple syrup if desired.