Carrot Cake Protein Pancakes Topped with Honey Yogurt
User Reviews
5
Carrot Cake Protein Pancakes Topped with Honey Yogurt
Description
The preparation starts by acidifying milk with lemon juice to mimic buttermilk, then blending dry ingredients including whole wheat pastry flour, oats ground to a finer consistency, pumpkin pie spice, baking powder, soda, and sweetener. Eggs and cottage cheese are pulsed separately before combining with the dry mix. The grated carrots fold gently into the batter, contributing moisture and texture reminiscent of carrot cake.
Cooking pancakes on a greased griddle at a medium temperature ensures doneness with lightly browned surfaces and a tender interior. The topping combines cream cheese, plain Greek yogurt, a mild honey sweetener, and milk whisked to smoothness, lending a creamy and sweet complement that enhances the cake-like flavor.
These pancakes serve well warm for breakfast or brunch, providing a protein-rich option with familiar comforting spices.
Buttermilk can be directly used instead of lemon-milk mixture where available without affecting the recipe balance.
Ingredients
- 1/2 cup milk
- 1/2 lemon juiced, fresh
- 1/2 cup whole wheat pastry flour
- 1/2 cup old fashioned oats
- 1 Tablespoon sweetener Whole Earth Baking Blend brand
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg
- 1/2 cup cottage cheese small curd
- 3/4 cup carrot grated
- yogurt for topping
- 4 ounces cream cheese
- 5 ounce Greek yogurt plain
- 2 teaspoons honey Whole Earth Sweetener Honey 50
- 1/4 cup milk
Instructions
- In a small bowl add lemon juice to the milk and set aside.
- In a blender add, flour, oats, sweetener, pumpkin pie spice, baking powder and soda. Pulse until oats turn to a flour consistency. Remove and place in a mixing bowl.
- In the same blender add the eggs, cottage cheese and pulse 2-3 times.
- Add wet ingredients to dry ingredients. Stir in lemon/milk and let the batter sit for 3-5 minutes.
- Fold in carrots into batter.
- Grease a griddle and turn to 325°F degrees. Pour 1/4 cup of batter on griddle (smooth batter with the back of the measuring cup). When bubbles form, turn the pancake and cook for another minute.
- Yogurt Topping: In a medium size bowl whip together cream cheese, yogurt, Whole Earth Sweetener Honey 50, and milk until smooth. Serve with pancakes
Notes
- Substituting buttermilk for the milk and lemon juice combination works well and can slightly enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 50mg | 17% |
| Sodium | 268mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
