Ingredients
Scale
- 1 cup whole-milk cottage cheese
- 1/2 cup milk of choice
- 2 large eggs
- 2 tbsp. coconut sugar (or maple syrup)
- 1 tsp. vanilla extract
- 1 1/4 cup oat flour (or all-purpose flour)
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1 cup finely grated carrots (from 2 large carrots)
- 1/4 cup finely chopped walnuts or pecans (toasted for deeper flavor)
- Extra-virgin olive oil or butter for cooking
- suggested toppings: maple cream cheese or greek yogurt, extra chopped nuts, maple syrup
Instructions
- Blend Wet Ingredients: Combine cottage cheese, milk, eggs, coconut sugar (or maple syrup), and vanilla in a blender or large mixing bowl. Blend until smooth.
- Combine Dry Ingredients: In a large bowl, mix flour, baking powder, spices, and salt. Add the blended mixture to the dry ingredients and mix until just combined. Fold in carrots and nuts. The batter will be thick.
- Cook: Heat a skillet over medium heat and lightly oil it. Use a 1/3 cup measuring cup to scoop batter onto the skillet. Cook until the bottom is golden, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Repeat with remaining batter, adjusting heat as necessary.
- Serve: Top pancakes with maple syrup and chopped nuts. A scoop of Greek yogurt or maple cream cheese is a great addition.
Notes
For extra sweetness, consider adding a bit more coconut sugar or maple syrup to the batter.
You can substitute with dairy-free alternatives if needed, such as almond milk or coconut yogurt.
To keep pancakes warm while cooking in batches, place them on an ovenproof plate in a low oven.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.