With my recent love for turning dessert breads into protein pancakes, as seen in my 2 recipes for Zucchini Bread Protein Pancakes (and Take 2), I couldn’t help but get excited by this recipe! The one thing I did notice, however, is that they were definitely not protein pancakes. So I got to work!
Carrot Cake Protein Pancakes
Adapted from My Little Celebration
1/2 cup carrots, finely shredded
2 egg whites
1/4 cup fat free cottage cheese
1 tbsp milk – I use almond milk
1/2 tbsp ground flax
1 scoop protein powder – I use Cinnamon Swirl About Time Whey
1/2 tsp baking powder
1/2 tbsp agave nectar
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Greek vanilla yogurt
Unsweetened shredded coconut
Put all of your ingredients, except the finely shredded carrots, into a food processor. Process until everything is fully incorporated and there are no lumps. Add the finely shredded carrots and pulse 2 – 3 times until the carrots are just mixed in.
Put your mixture into the refrigerator for about 10 minutes, allowing everything to set.
After 10 minutes, preheat a skillet over medium heat and remove your mixture from the refrigerator. Once the skillet is preheated, split the mixture into 3 or 4 small pancakes and cook on the first side until medium sized bubbles form. When they’re ready to flip, you’ll know it. They will come right up!
Flip and cook another 2-3 minutes on the second side. Spread with greek yogurt, sprinkle with your favorite toppings, and enjoy!
Do you prefer carrot cake or zucchini bread? Is there another dessert bread you’d like to see in protein pancake form? Tell me!
And don’t forget to enter my CalNaturale Svelte giveaway! The lucky winners are chosen this Friday!