Carrot Cake Pancakes

PREP 15 MIN
•
COOK  5 MIN

DF

GF

V

Number of servings
2
Ingredients

2 tbs Greek yogurt (or dairy-free alternative)

2 tsp honey (rice malt syrup or maple syrup)

1 tbs walnuts toasted & roughly chopped

Pancakes

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 spray olive oil

Methodbased on 2 servings
1

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.

2

Heat a large non-stick frypan over medium heat and spray with oil. 

3

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.

4

Divide pancakes between plates and top with yogurt, honey and walnuts to serve.

Nutritional Informationper serving

Energy (kJ)

1357 kJ / 324 cals

Protein

25.5 g

Fat

10.5 g

Sat. Fat

3.3 g

Carbs

29.3 g

Sugar

12.2 g

Fiber

5.2 g

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