Who said it has to be your birthday to enjoy confetti cake?! This was a perfect start to my morning if I do say so myself! And lets be honest, any day is a good day to have pancakes – whether it be for breakfast, lunch, dinner or… in this case – DESSERT!
But if you’re like me – dessert doesn’t have a specific time of day that it “should” be eaten. Eat it whenever you want. Why? Because life is short! So have your cake (you see what I did there?) and eat it, too!
Confetti Cake Pancakes
Author: With Peanut Butter on Top
- Serves: 3 frosted pancakes
- Serving size: 3 frosted pancakes
- Calories: 353
- Fat: 8.8 g
- Saturated fat: 2.3 g
- Unsaturated fat: 0.0 g
- Trans fat: 0.0 g
- Carbohydrates: 42.6 g
- Sugar: 6 g
- Sodium: 1,137.8 mg
- Fiber: 5.9 g
- Protein: 26.1 g
- Cholesterol: 10 mg
- ½ cup oat flour, or all-purpose flour
- ½ cup unsweetened almond milk, or milk of choice
- 2 tbsp. cottage cheese (from frosting mixture listed below)
- Sweetener, to taste (I used powdered Stevia)
- ½ tsp. butter extract
- ½ tsp. baking soda
- ½ tsp. baking powder
- Sprinkes, optional
- 1 large egg white
- ½ cup cottage cheese, puréed
- ½ tsp. vanilla extract
- ¼ cup raspberries
- Sweetener, to taste
- 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!