I've made this recipe many, many times. It's a favorite of overnight guests and if it's just me, it's still delicious for days! I have subbed in almond flour, and also just omitted flour without a substantial difference in the result. I'll use whatever cheese I have on hand to compliment the cottage cheese, and have been known to toss in a few extra veggies or herbs. I also add a pinch of salt and a shake of white pepper.
I added blueberries to the mix and topped with Greek yoghurt, walnuts and maple syrup. So delicious! Tastes just like carrot cake! I think the idea of the recipe is to be similar to pumpkin pancakes. Fantastic way to use up carrots if you have surplus, and the perfect autumnal weekend breakfast. Full recipe makes A LOT of pancakes.
