Carrot Cheesecake Protein Pancakes

For the love of pancakes, protein, and veggies, these carrot cake protein pancakes are PACKED with flavor. 

And are really easy to put together. The hardest part is shredding the carrots. 

I use my food processor to shred the carrots finely. When they are super fine, you hardly notice the texture in the pancakes, just the subtle sweetness they give which is really nice. 

Keeping it balanced with 

✔️Protein (cottage cheese)

✔️Fiber (carrots, apple sauce)

✔️Fat (a little from the cooking pan butter)

Ingredients

1. 1 ¾ cup pancake mix (I used one made with oat flour) 

2. 1 teaspoon cinnamon

3. ¼ cup apple sauce

4. 1 egg

5. 1 cup milk

6. ¼ cup cottage cheese

7. 1 heaping cup shredded carrot

Instructions

1. Shred about 3 carrots in your food processor until finely shredded. 

2. In a large bowl, add all ingredients and mix. 

3. Heat a skillet on medium/high heat with a little butter. 

4. Add pancake batter. Cook until it starts to bubble, then flip and cook for another 30-45 seconds or until done.

5. Serve with maple syrup, or my favorite warmed blueberry chia jam for more fiber and protein!