Celebrate a happy and energetic morning with these fabulous and elegant carrot and cottage cheese pancakes. This pancake recipe is so simple and convenient. It will be ready within a few steps. These nutritious carrot and cottage cheese pancakes are a healthy breakfast for loved ones. Everyone at your table will love them.
Let’s make these delicious cottage cheese pancakes. First, start by making the vanilla custard. Add the plain Kalleh Greek yogurt, cottage cheese, milk, and whey protein powder to a mini blender and process until you have a pleasant and smooth texture.
For delicious carrots and cottage cheese pancakes, combine coconut flour, baking powder, egg whites, ground cinnamon, water, ground ginger, allspice, ground cloves, grated nutmeg, and salt in a food processor. Blend until the ingredients are well combined.
Add the grated carrots, walnuts, and raisins to a mixing bowl and mix until everything is distributed. Pour the batter into the bowl and mix until the mixture is well blended.
Spray a nonstick pan with cooking spray and heat over the medium-high flame; when the pan is hot enough, spoon the pancake batter onto the pan using ½ of a cup per pancake. This recipe will yield four pancakes.
Turn your pancakes over when tops are covered with tiny bubbles, and the edges look cooked. If you cannot cook all pancakes at once, transfer the cooked ones to a low-temperature oven to keep them warm while cooking the remaining pancakes.
Lay the pancakes on a plate and top them with about one-quarter of the tasty cream cheese frosting, top with another pancake followed by more frosting. Repeat the process with the remaining pancakes and finish by topping with a few raisins, chopped walnuts, and unsweetened coconut. Enjoy!