Confetti Cake Pancakes
Try this Confetti Cake Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 large egg white
- 1/2 tsp. baking powder
- 1/4 cup raspberries
- sweetener to taste
- sweetener to taste (i used powdered stevia)
- 1/2 cup unsweetened almond milk or milk of choice
- 1/2 cup oat flour or all-purpose flour
- 2 tbsp. cottage cheese (from frosting mixture listed below
- 1/2 tsp. butter extract
- sprinkes optional
- 1/2 cup cottage cheese purã©ed
- Carbohydrate 3.44597222089947 g
- Cholesterol 85.6527777766732 mg
- Fat 31.8149727775348 g
- Fiber 0.66625 g
- Protein 6.55049777686373 g
- Saturated Fat 19.8795897220709 g
- Serving Size 1 1 frosted pancake (111g)
- Sodium 374.937166637671 mg
- Sugar 2.77972222089947 g
- Trans Fat 2.55378033332092 g
- Calories 322 calories
Purée ½ cup cottage cheese into a food processor and process until it reaches a creamy consistency.Place 2 tablespoons of it into a mixing bowl with remaining pancake mixture and stir well.Preheat your pan over medium heat and spray with nonstick cooking spray.Pour the batter onto the pan and cook as you would any pancake batter. Once the batter starts to bubble- flip & cook for 1 to 1½ minutes per side.While the pancakes are cooking, combine ingredients for the frosting into a food processor with the already pureed cottage cheese and pulse until it is smooth and creamy. Pour over pancakes, add additional sprinkles & enjoy!
