After last week’s storm, temperatures dropped on Friday to the single digits and everything was covered in a layer of ice. So we stayed inside admiring the beauty from the warmth of our house. Jackson’s been busy painting up a storm.
Andrew took his first few steps!!! And I spent a lot of time in the kitchen! Pancakes for breakfast were desperately needed. I switched things up namely because we got snowed in before grocery shopping so our fridge was bare. These were a huge hit and both boys ended up downing 4 cakes each. I felt good that healthy nutrients were filling their tiny bellies. They are packed with protein from cottage cheese and greek yogurt, healthy fats and omega 3s from walnuts, flaxseed and macadamia nut flour and awesome vitamins from banana, blueberries and carrots. Don’t take my word for it, whip up a batch of your own! You won’t be disappointed.
Blueberry Carrot Protein Pancakes
- 1/3c whole wheat flour
- 1/3c all purpose flour
- 1/2c Bob’s Red Mill macadamia nut flour
- 2tsp baking powder
- 1tsp vanilla extract
- 1/2c cottage cheese, puréed until smooth
- 3tbsp strawberry greek yogurt
- 1 smashed banana
- 1tbsp ground flaxseed
- 1 egg
- 1/2c milk (I used 1%)
- 3 packets of SweetLeaf Organic Stevia Sweetener
- 1/4c crushed walnuts
- 1c frozen blueberries
- 3 large carrots, peeled and grated
- Blend together milk, yogurt & cottage cheese until smooth.
- In a medium bowl combine flours, baking powder and flaxseed.
- Add smashed banana, vanilla, cottage cheese mix, carrots and egg. Blend until smooth.
- Fold in stevia, walnuts and blueberries.
- Heat a nonstick pan on low. Once hot, pour desired size pancake mix onto pan. Once the mix begins to bubble a bit, flip (about 3 minutes). Remove once cooked through and repeat.
- I highly recommend dousing them in syrup and Earth Balance and topping with as many berries as you can fit! Enjoy.