Carrot Cake Protein Pancakes topped with honey yogurt cream cheese! These pancakes are made with a secret ingredient sure to keep you satisfied for hours!
This is a sponsored post written by me on behalf of Whole Earth Sweetener Co.. All opinions are 100% mine.
Pancakes That Fill You Up!
Can you believe that it’s already springtime? The season of blooming flowers, warmer weather, and more daylight! Welcome.
Welcome, sunshine! It’s quite comfortable outdoors. Cool enough to need a light jacket just in case you get caught in some sprinkles, but nothing that will keep us indoors much longer.
It’s time to take advantage of the lovely weather and lace up those hiking boots or get the bikes tuned-up and start exploring outdoors!
When Alan and I spend our time outside we’re gone for 3 or more hours at a time.
We always make sure we have water with us, but don’t always bring snacks, so it’s important to eat a good meal that will keep us satisfied for hours.
Protein Packed Pancakes With Cottage Cheese
Pancakes don’t always fill us up, especially if it’s topped with a sugary syrup, but these pancakes are made with ingredients that are filling and tasty.
These pancakes are made with a mix of oats, whole wheat flour and blended cottage cheese!
Have you eaten cottage cheese pancakes before? They’re delicious!
Even if you don’t like the taste of cottage cheese, you’ll be pleasantly surprised how tasty these pancakes are!
First, the addition of spices added to the batter is so flavorful the cottage cheese flavor becomes undetectable.
Also, I lightly sweetened the batter with Whole Earth Sweetener Baking Blend, which is a mix of high quality raw sugar and organic stevia, which add a rich sweetness to the pancakes.
How To Make Carrot Cake Pancakes
First, gather these ingredients:
- whole wheat pastry flour
- old fashioned oats
- Whole Earth Sweetener Baking Blend
- Pumpkin pie spice
- Baking powder
- Baking soda
- Lemon, juiced (see note in recipe card)
- Cottage cheese, small curd
- Carrots, shredded
For Yogurt Topping:
- Cream cheese
- Greek yogurt, plain
- Whole Earth Sweetener Honey 50
- Shred carrots (fine grate).
- In a blender add, flour, oats, sweetener, pumpkin pie spice, baking powder and soda. Pulse until oats turn to a flour consistency.
- Remove from blender and place in a large bowl.
- In the same blender add the eggs, cottage cheese and pulse 2-3 times.
- Add to dry ingredients. Stir in lemon/milk (or buttermilk)
- Fold in shredded carrots and let the batter sit for 3-5 minutes.
- Grease a griddle and turn to 325 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.
- For yogurt topping, whip together cream cheese, yogurt, sweetener, and milk until smooth.
Once the pancakes are cooked top with a yogurt, cream cheese mix with a little sweetener. I used a honey & stevia blend, but any sweetener can be used.
When you add the carrots to the batter, all the flavors meld together deliciously!
Before heading off to your next outdoor adventure, enjoy a plate of these pancakes topped with honey yogurt!
This filling breakfast can be served for brunch or your next holiday gathering as well!
- 1/2 cup milk
- 1/2 fresh lemon, juiced
- 1/2 cup whole wheat pastry flour
- 1/2 cup old fashioned oats
- 1 Tablespoon Whole Earth Sweetener Baking Blend
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup cottage cheese, small curd
- 3/4 cup grated carrots
- Yogurt Topping
- 4 ounces cream cheese
- 5 ounce Greek yogurt, plain
- 2 teaspoons Whole Earth Sweetener Honey 50
- 1/4 cup milk
In a small bowl add lemon juice to the milk and set aside. In a blender add, flour, oats, Whole Earth Sweetener Baking Blend, 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 to dry ingredients. Stir in lemon/milk and let the batter sit for 3-5 minutes. Grease a griddle and turn to 325 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
Buttermilk can be substituted for the milk and lemon juice.
Serving Size:1 pancake
Amount Per Serving: Calories: 195 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 50mg Sodium: 268mg Carbohydrates: 25g Fiber: 2g Sugar: 6g Protein: 9g