Carrot Cake Protein Pancakes
These Carrot Cake Protein Pancakes are quick and easy to make in the blender, have no protein powder, and are gluten-free!
Ingredients
- 1/2 cup gluten free oats, blended
- 1/2 teaspoon baking powder
- 1 cup cottage cheese, I used low-fat, but any kind will do!
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup carrot, grated (about 1 medium carrot)
- 1/2 tablespoon 100% pure maple syrup
- 1 teaspoon cinnamon
Instructions
- In a high-speed blender, blend the oats until they form a flour (they should be mostly ground).
- Add the remaining ingredients to the blender and blend until smooth.
- Allow the pancake batter to rest for about 5 minutes while you warm up the griddle or pan to medium heat.
- Once the griddle/pan is heated, grease it with butter or avocado oil. I've found that butter works the best!
- Use a 1/4 cup measuring cup or a cookie scoop and pour pancake batter onto the griddle or pan, forming small sized pancakes about the size of your palm. I keep them small so that they're easier to flip, since these are thinner pancakes.
- Flip pancakes once bubbles start to form and the under side is golden brown, about 3-4 minutes. Cook on the other side until golden brown, about another 2-3 minutes.
Calories: 44kcal, Carbohydrates: 4g, Protein: 4g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 111mg, Potassium: 71mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1579IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 0.4mg
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