Carrot Cake Protein Pancakes Topped with Honey Yogurt

There’s something magical about mornings that feature pancakes, and when they’re as special as Carrot Cake Protein Pancakes Topped with Honey Yogurt, every bite is like a little celebration! I remember the first time I made these pancakes; it was a crisp fall morning, and the house filled with the sweet aroma of cinnamon and freshly grated carrots. As the kids ambled down the stairs, their eyes lit up at the sight of fluffy pancakes stacked high, topped with creamy yogurt and a drizzle of honey. It felt like a warm hug on a plate, perfect for starting the day on a positive note.

These pancakes are not just a treat for the taste buds; they’re packed with protein and fiber, thanks to the incorporation of whole wheat flour and oats. I love how they combine the nostalgia of classic carrot cake with the breakfast appeal of pancakes. It’s amazing how a simple twist can make a dish feel both indulgent and wholesome. Whether it’s a lazy weekend brunch or a busy weekday morning, these pancakes are quick to whip up and sure to please everyone at the table. Plus, they’re versatile! You can switch up the toppings or even add nuts for that extra crunch.

As you’re savoring the last bite, you might find yourself daydreaming about the next time you can make them. Trust me, once you try these Carrot Cake Protein Pancakes Topped with Honey Yogurt, they’ll become a staple in your breakfast rotation!

Essential Ingredients for Carrot Cake Protein Pancakes Topped with Honey Yogurt

The ingredients for these Carrot Cake Protein Pancakes Topped with Honey Yogurt are not just essential; they work in harmony to create a delightful balance of flavor, texture, and nutrition. Combining whole wheat pastry flour and oats gives the pancakes a hearty base, while the grated carrots add natural sweetness and moisture. The addition of cottage cheese not only boosts the protein content but also ensures a fluffy, tender texture. Each ingredient plays a pivotal role in crafting a breakfast that’s both satisfying and nutritious.

• 1/2 cup milk: This acts as the liquid base in the batter, providing moisture and helping to bring all the ingredients together.
• 1/2 fresh lemon, juiced: The acidity of the lemon juice brightens the flavors and reacts with the baking soda to help the pancakes rise.
• 1/2 cup whole wheat pastry flour: A healthier alternative to regular flour, adding fiber and nutrients, making the pancakes heartier.
• 1/2 cup old-fashioned oats: These provide texture and additional fiber, making the pancakes more filling.
• 1 Tablespoon Whole Earth Sweetener Baking Blend: This natural sweetener helps achieve the desired sweetness without adding calories.
• 1 1/2 teaspoons pumpkin pie spice: A blend of warm spices that adds a comforting flavor reminiscent of fall and holiday baking.
• 1 teaspoon baking powder: This leavening agent helps the pancakes rise and become fluffy.
• 1/2 teaspoon baking soda: Works together with the baking powder to ensure the pancakes are light and airy.
• 1/4 teaspoon salt: Enhances overall flavor and balances the sweetness of the other ingredients.
• 2 eggs: Adds richness and helps bind the ingredients together while providing additional protein.
• 1/2 cup cottage cheese, small curd: Contributes to the protein content and adds a creamy texture to the batter.
• 3/4 cup grated carrots: The star ingredient, providing natural sweetness, moisture, and a splash of color.
• Yogurt Topping: A mix of cream cheese, Greek yogurt, and honey that adds a creamy, tangy finish to the pancakes.
• 4 ounces cream cheese: Adds richness and creaminess to the yogurt topping.
• 5 ounces Greek yogurt, plain: The base of the topping, providing a healthy dose of protein and tangy flavor.
• 2 teaspoons Whole Earth Sweetener Honey 50: Adds sweetness to the topping without excess calories.
• 1/4 cup milk: Used in the yogurt topping to achieve a smooth consistency.

How to Make Carrot Cake Protein Pancakes Topped with Honey Yogurt

Making these Carrot Cake Protein Pancakes Topped with Honey Yogurt is a delightful experience! The process is simple and straightforward, ensuring that even novice cooks can whip up a batch with ease. Let’s walk through the steps together, and soon you’ll be enjoying a plate of these delicious pancakes!

1. In a small bowl, add the juice of 1/2 fresh lemon to 1/2 cup milk and set it aside. The acid in the lemon will sour the milk, creating a buttermilk-like effect that contributes to the pancake’s tenderness.
2. In a blender, combine 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, and 1/4 teaspoon salt. Pulse the mixture until the oats reach a flour-like consistency. This creates the dry base for your pancakes, full of nutrients.
3. Remove the flour mixture from the blender and place it in a mixing bowl. In the same blender, add 2 eggs and 1/2 cup cottage cheese. Pulse 2 to 3 times until combined. These wet ingredients are crucial for binding the dry mix and adding protein.
4. Combine the wet and dry ingredients by pouring the egg and cottage cheese mixture into the bowl with the flour mixture. Stir gently to incorporate, ensuring not to overmix; a few lumps are okay! Then, add the soured milk mixture, stirring until just combined. Allow the batter to sit for 3 to 5 minutes, letting it thicken slightly.
5. Fold in 3/4 cup grated carrots into the batter, mixing gently. The carrots add sweetness and texture, making your pancakes hearty and delicious.
6. Grease a griddle or non-stick pan and heat it to 325°F. This temperature ensures even cooking, allowing the pancakes to brown nicely without burning.
7. Pour about 1/4 cup of batter onto the griddle for each pancake, smoothing it slightly with the back of a measuring cup. Watch closely for bubbles forming on the surface; this indicates it’s time to flip.
8. When bubbles appear and the edges look set, gently turn the pancake and cook for another minute or until golden brown. This short cook time keeps the pancakes fluffy and moist.
9. For the yogurt topping, in a medium-sized bowl, whip together 4 ounces cream cheese, 5 ounces Greek yogurt, 2 teaspoons Whole Earth Sweetener Honey 50, and 1/4 cup milk until smooth. This creamy topping complements the pancakes beautifully, adding a tangy flavor.
10. Serve the pancakes warm, topped with the yogurt mixture. Drizzle with additional honey if desired, and enjoy your delicious Carrot Cake Protein Pancakes Topped with Honey Yogurt!

Recipe Variations about Carrot Cake Protein Pancakes Topped with Honey Yogurt

These Carrot Cake Protein Pancakes Topped with Honey Yogurt are incredibly versatile, allowing for various tasty adaptations. Here are some delightful variations you can try:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.
• Freezing: Yes, you can freeze these pancakes! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be reheated directly from frozen.
• Nutty Addition: Add a handful of chopped walnuts or pecans to the batter for added crunch and flavor. They complement the carrots beautifully!
• Fruit Twist: Toss in some raisins or chopped apples into the batter for a fruity twist that adds sweetness and texture.
• Healthier Topping: Swap the cream cheese in the yogurt topping for a dairy-free alternative, or use almond yogurt for a lighter option.
• Flavor Profile: Try adding a splash of maple syrup to the batter for an extra layer of sweetness that pairs wonderfully with the yogurt.

What Complements This Carrot Cake Protein Pancakes Topped with Honey Yogurt

Serving the Carrot Cake Protein Pancakes Topped with Honey Yogurt can be just as delightful as making them! Here are some ideas on how to enjoy them:

• Fresh Fruits: Serve with slices of banana, berries, or even a drizzle of warm maple syrup for a refreshing balance of flavors.
• Nut Butter: A dollop of almond or peanut butter on top adds creaminess and protein, making these pancakes even more satisfying.
• Warm Beverages: Pair these pancakes with a cup of coffee or a warm chai latte, perfect for those cozy mornings.
• Brunch Gatherings: These pancakes are ideal for brunch. Serve alongside a fruit salad or a savory quiche for a complete meal.
• Special Occasions: They make a fantastic addition to celebrations like birthdays or holiday breakfasts, impressing guests with their unique flavor.
• Storing Leftovers: If you have leftovers, store them properly to enjoy them later. Place in an airtight container and refrigerate for up to 3 days.

FAQ

Conclusion

These Carrot Cake Protein Pancakes Topped with Honey Yogurt are special because they beautifully blend the flavors of a classic dessert with the nourishment of a healthy breakfast. I encourage you to give them a try; they may just become your new favorite way to enjoy pancakes. Whip up a batch this weekend, and I promise you won’t be disappointed!

Carrot Cake Protein Pancakes Topped with Honey Yogurt

Craving something wholesome and delicious? Try these Carrot Cake Protein Pancakes Topped with Honey Yogurt, a perfect blend of tender pancakes and protein-rich toppings. Each bite is sweetened naturally, making them an ideal choice for a healthy breakfast. Don't wait; make them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 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 teaspoon 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
• 4 ounces cream cheese
• 5 ounces Greek yogurt plain
• 2 teaspoons Whole Earth Sweetener Honey 50
• 1/4 cup milk

Equipment

• Grater
• Mixing Bowl
• Blender
• Wooden Spoon
• Frying Pan

Method

 

1. In a small bowl, add lemon juice to the milk and set aside.
2. In a blender, add flour, oats, sweetener, pumpkin pie spice, baking powder and soda. Pulse until oats turn to a flour consistency. Remove and place in a mixing bowl.
3. In the same blender, add the eggs, cottage cheese and pulse 2-3 times.
4. Add wet ingredients to dry ingredients. Stir in lemon/milk and let the batter sit for 3-5 minutes.
5. Fold in carrots into batter.
6. Grease a griddle and turn to 325°F. 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.
7. For the yogurt topping, in a medium size bowl whip together cream cheese, yogurt, Whole Earth Sweetener Honey 50, and milk until smooth. Serve with pancakes.

Notes

• Buttermilk: can be substituted for the milk and lemon juice.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!