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Proudly Australian

Carrot Cake Pancakes

These Carrot Cake Pancakes are a great post-workout breakfast treat with 19.8g of protein in each serve! Not just that but these Carrot Cake Pancakes are also super quick to make!

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Serves: 2

Prep: 10 minutes

Cook: 15 minutes

Ingredients

100 g Cottage cheese (1/2 Cup)

2 Eggs

50 g Desiccated coconut (1/4 Cup)

40 g Wholemeal flour (1/4 Cup)

1 teaspoon Baking powder

2 teaspoon Natvia

1 teaspoon Cinnamon

0.5 teaspoon All spice

Pinch of salt

75 g Carrot, grated (1/2 Cup)

Olive oil, for greasing

Walnuts, for sprinkling

Greek yoghurt, for serving

Method

  1. Combine the ingredients except the carrot in a blender and blitz until smooth.
  2. Stir in the carrot.
  3. Heat a frying pan to medium heat and grease with olive oil. Pour in ¼ cups worth of batter and cook for a minute or so until bubbles dot the surface. Flip and cook for another 20 seconds or so. Continue until all the batter has been used up.
  4. Serve with some walnuts and Greek yoghurt as well as some Natvia sprinkled over the top
Carbs Pro Fats Energy KJ Calories Serving size
18.5g 17.1g 23.3g 1560 373 180g
BREAKFAST, CAKE, CARROT, DIABETIC-FRIENDLY, PANCAKES, QUICK, QUICK DESSERTS

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