Carrot cake pancakes
Get all the flavour of a spiced carrot cake – in pancake form!
White Self Raising Flour
½ teaspoon(s), level
½ teaspoon(s), level, plus extra for dusting
Egg, whole, raw
1 medium, raw, beaten
1 tablespoon(s), level
1 medium, roughly grated
Calorie controlled cooking spray
0% fat natural Greek yogurt
20 g, chopped
- Sift the flour, cinnamon, nutmeg, agave syrup and a pinch of salt into a large mixing bowl and make a well in the centre. Combine the egg and milk in a small jug, then pour into the well along with the carrot. Fold all the ingredients together until just combined.
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Drop 4 ladlefuls of the batter into the pan and cook for 2 minutes, until bubbles appear on the surface. Flip, then cook for a further 2-3 minutes. Remove from the pan and set aside to keep warm. Repeat with the remaining batter so you have 8 pancakes.
- Divide the pancakes between plates. Serve topped with the yogurt and nuts and dusted with a little extra cinnamon.