It’s National Pancake Day! What better way to celebrate than with our favorite pancake recipes? Below we have included our Carrot Cake Pancake recipe from our latest book, The Micronutrient Miracle as well as another pancake favorite – Cottage Cheese Protein Pancakes with Yogurt Topping. These dishes are sure to please the whole family, enjoy!

Carrot Cake Pancakes with Cream Cheese Frosting

What’s up, Doc? Who doesn’t want dessert for breakfast? These delicious glazed pancakes are bound to please the crowd, regardless of age. Serves 2!

PANCAKES

  • 1 organic carrot, grated
  • ⅓ cup IN.POWER protein
  • ⅓ cup coconut flour
  • ¾ tsp aluminum-free baking powder
  • ¾ tsp organic cinnamon
  • ¾ tsp organic pumpkin pie spice
  • 2 carrots chopped (about 1 cup)
  • Pinch unrefined sea salt
  • ¼ cup organic plain Greek yogurt
  • 4 whole organic, pastured-raised eggs
  • ½ cup water
  • ½ cup full-fat coconut milk (BPA-free can)
  • Stevia to taste
  • ¼ tsp organic vanilla extract
  • Chopped walnuts, raisins, or unsweetened coconut (optional)
  • Organic, grass-fed salted butter

FROSTING

  • 2 Tbsp organic cream cheese, softened at room temperature
  • 2 Tbsp organic heavy cream or coconut cream
  • Stevia or 4 Tbsp Lakanto sweetener

INSTRUCTIONS

  1. Set aside the grated carrot.
  2. In a medium bowl, combine IN.POWER, coconut flour, baking powder, cinnamon, pumpkin pie spice, chopped carrots, and salt.
  3. Combine the yogurt, eggs, water, coconut milk, stevia, and vanilla extract in a blender or food processor on low.
  4. Add the dry ingredients and blend until well combined. Set the blender bowl aside to let batter stand for 10 minutes.
  5. Heat a small amount (about 1 teaspoon) of butter in a skillet or griddle on medium.
  6. Stir the grated carrots into the blender to finish the batter.
  7. Drop the batter by ¼ cupfuls on hot griddle. Cook one side, and then flip to cook the other.
  8. While the pancakes are cooking, prepare the cream cheese frosting by whipping up all the ingredients in a bowl.
  9. Glaze the pancakes with the frosting and enjoy!

Carrot-Cake-Pancakes-with-Cream-Cheese-Frosting

Cottage Cheese Protein Pancakes with Yogurt Topping

This recipe comes from a chef friend of ours, named Chef David Craig. He created this spectacular recipe for protein pancakes that not only increases healthy fats and proteins but also cuts the carb count. This is a delicious and healthy way to start a morning with those you love!

Batter

  • 6 Tbsp. Coconut Flour
  • 6 Tbsp. Toasted Shredded Organic Unsweetened Coconut
  • 1/2 scoop IN.POWER Protein Powder
  • 1/2 tsp Baking Soda
  • 6 Free-Range, Pastured, Non-GMO Eggs
  • 6 Tbsp. SKINNYFat cooking oil
  • 2/3 cup Organic Full Fat Cottage Cheese
  • Stevia to taste
  • 1/4 tsp. Organic Cayenne Pepper
  • 1/2 tsp Organic Cinnamon
  • Pinch of Organic Unrefined Sea Salt
  • Pinch of Organic Ground Black Pepper

Yogurt Sauce for Topping

  • 2/3 cup Full Fat Organic Greek Yogurt
  • 1/2 tsp Organic Cinnamon
  • Stevia to taste

Directions:

  1. Sift all Dry Ingredients Together
  2. Add Eggs and SKINNYFat. Whisk Thoroughly.
  3. Fold in Cottage Cheese.
  4. Cook on a hot griddle oiled with SKINNYFat. 3oz Ladle
  5. Cook until golden brown. Flip.
  6. Top with yogurt sauce and enjoy!

pancakes

Carrot Cake Pancakes | CaltonNutrition.com