Carrot Cake Cottage Cheese Pancakes
High-protein carrot cake pancakes made with cottage cheese and topped with a dreamy maple cream cheese glaze. Gluten-free friendly and meal prep-approved.
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SERVINGS: 18
Ingredients
Pancakes:
- 2 cups cottage cheese
- 4 pasture-raised eggs
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1 tbsp baking powder
- 1 1/4 cups gluten-free flour
- 1/4 cup avocado oil or coconut oil, optional — can reduce or omit
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 cup carrots finely shredded
- Optional: 1/4 cup chopped walnuts or pecans or 1/4 cup raisins
Cream Cheese Maple Glaze:
- 2 oz cream cheese softened or use dairy-free
- 2 tbsp maple syrup
- 1 tbsp milk of choice add more if needed to thin
- 1/2 tsp vanilla extract
- Optional: pinch of cinnamon
Instructions
Enable step-by-step mode- In a large bowl, combine all pancake ingredients. If you don’t like the texture of cottage cheese, blend it smooth before adding.
- Stir together until fully combined. The batter will be thick.
- Heat a nonstick or greased skillet over medium heat.
- Scoop pancake batter into the pan. If using muffin rings for shape, spray them well before filling.
- Cook each pancake for about 3 minutes per side, or until golden brown and cooked through.
- While pancakes are cooking, whisk glaze ingredients together in a small bowl until smooth. Add more milk to reach a drizzle-worthy consistency.
- Stack pancakes, drizzle with glaze, and top with extra chopped nuts if you'd like.
- Enjoy warm!