Carrot Cake Pancakes

Ingredients for Pancakes

  • 100g carrot finely grated

  • 150g self raising flour

  • 1 tsp mixed spice

  • 50g golden caster sugar

  • 120ml liquid egg whites

  • 1 tsp baking powder

  • 100ml oat milk

  • 200g soft cheese

  • 1 tsp butter

  • 1 tsp rapeseed oil

  • For the topping:

  • 10g oats

  • 1tsp cinnamon

  • 1tsp sugar

  • 1/2 tsp butter

Preparation

  1. Melt the butter and oil together in a non-stick frying pan over a medium heat. Meanwhile, add all the pancake ingredients to a blender and blitz for 30 seconds.

  2. Pour out small circles of batter into the frying pan and cook until the top starts to bubble, then flip and cook for around 30 seconds more. Repeat with the rest of the mixture to make more pancakes.

  3. In a separate bowl pour all the ingredients for the topping in and squeeze roughly together before pouring into a non stick pan and toasting gently on a low heat

  4. Serve the pancakes layered with soft cheese and top with dehydrated carrots, the oat crumble and maple syrup.

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