Carrot cake pancakes

Ingredients

1 medium carrot (grated, approx. 50 g)

1 egg

50 g oatmeal (I used gluten-free)

50 g cottage cheese

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon baking powder

1 tablespoon protein powder (optional)

1 teaspoon honey or other sweetener to taste

50 ml milk (vegetable or cow's)

A pinch of salt

1 teaspoon coconut oil (for frying)

Method

1. Dough preparation: Grind the oatmeal into a fine flour in a blender or coffee grinder.In a large bowl, combine the oat flour, baking powder, cinnamon, nutmeg and a pinch of salt. Add the grated carrots, eggs, cottage cheese, protein powder (if using), honey and milk. Mix well until you get a smooth batter. If the batter is too thick, add a little more milk.
2. To fry the fritters: heat a teaspoon of coconut oil in a medium-sized frying pan.Pour a small amount of batter into the pan and form small fritters. Fry on medium heat for about 2-3 minutes on each side until the fritters are golden and well cooked through.
3. Serving: the pancakes can be served with Greek yoghurt, honey, fresh fruit or nuts to taste.