Description
Cheesy, carrot cake pancakes that are made in one bowl and is really forgiving with amounts. Made gluten free and with loads of protein.
Ingredients
Scale
- 1 ¾ cup pancake mix (I used one made with oat flour)
- 1 teaspoon cinnamon
- 1/4 cup apple sauce
- 1 egg
- 1 cup milk
- 1/4 cup cottage cheese
- 1 heaping cup shredded carrot
Instructions
- Shred about 3 carrots in your food processor until finely shredded.
- In a large bowl, add all ingredients and mix.
- Heat a skillet on medium/high heat with a little butter.
- Add pancake batter. Cook until it starts to bubble, then flip and cook for another 30-45 seconds or until done.
- Serve with maple syrup, or my favorite warmed blueberry chia jam for more fiber and protein!