Carrot cake pancakes
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Get all the flavour of a spiced carrot cake – in pancake form!
Ingredients
White Self Raising Flour
125 g
Ground Nutmeg
½ teaspoon(s), level
Ground Cinnamon
½ teaspoon(s), level, plus extra for dusting
Salt
1 pinch
Egg, whole, raw
1 medium, raw, beaten
Skimmed Milk
150 ml
Agave Syrup
1 tablespoon(s), level
Carrots, raw
1 medium, roughly grated
Calorie controlled cooking spray
10 spray(s)
0% fat natural Greek yogurt
170 g
Walnut Halves
20 g, chopped
Instructions
1
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.
2
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.
3
Divide the pancakes between plates. Serve topped with the yogurt and nuts and dusted with a little extra cinnamon.
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