Mom’s Famous Pancake Recipe

If carrot cake and pumpkin pie had a baby - these high protein pancakes would be it.

You’ll have to take my word for it - these pancakes are heavenly and so nutrient dense! This recipe comes straight from my mama’s book.

Carrot Zucchini Pancakes

I know that sounds crazy but think carrot cake…

Ingredients:

    •    ½ cup dry old fashioned oatmeal

    •    ½ teaspoon ginger, nutmeg, cloves & baking powder

    •    1 teaspoon cinnamon… or more (I like lots)

    •    1 teaspoon sweetener of choice (or more)

    •    ½ cup cottage cheese (or unsweetened applesauce)

    •    3–4 egg whites

    •    Handful of shredded carrots or one sliced carrot

    •    ½ peeled zucchini

    •    1 teaspoon vanilla extract and/or maple extract (optional)

    •    1 teaspoon coconut oil

    •    Cooking spray

Directions:

Blend all dry ingredients together in a blender. Then add the rest. Blend until smooth and pour onto a hot griddle or skillet coated with cooking spray. Cook until bubbles pop on the top or when the bottom turns golden brown.

It doesn’t get much easier than that, and you have a high quality carb, high protein, healthy fat PLUS a veggie serving.

By Tami Lindahl