Carrot Cake Pancakes
PREP 15 MIN•COOK 5 MIN
Number of servings
2 tbs Greek yogurt (or dairy-free alternative)
2 tsp honey (rice malt syrup or maple syrup)
1 tbs walnuts toasted & roughly chopped
2⁄3 cup (160ml) milk, reduced fat (or dairy-free alternative)
1 large egg
1 carrot (medium) grated
1⁄3 cup (40g) vanilla protein powder (or natural protein powder)
1⁄3 cup (45g) wholemeal spelt flour (or gluten free)
1 tsp ground cinnamon
1⁄2 tsp baking powder
1 olive oil spray
To make pancakes, whisk together milk and egg in a large bowl. Add carrot, protein powder, flour, cinnamon and baking powder and mix until combined.
Heat a large non-stick frypan over medium heat and spray with oil.
Use a 1/4 cup measure to pour pancakes into pan. Cook for 2 minutes or until bubbles appear and pancake looks set. Flip and cook for another minute. Set aside in a warm place and repeat with remaining mixture.
Divide pancakes between plates and top with yogurt, honey and walnuts to serve.
1357 kJ / 324 cals
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