Easy carrot cake pancakes

Method

1. 1

   Sift together the flour, cinnamon, nutmeg and sugar in a large bowl. Combine the milk, 2 tbsp soft cheese and egg in a large jug or bowl, then pour into the dry mix while whisking until you have a smooth batter. Stir in the grated carrot, orange zest and pecans, if using. Leave to rest for a few minutes.

2. 2

   Meanwhile combine 100g soft cheese and the natural yogurt, plus a drizzle of the juice from the zested orange, if you like. Leave in the fridge until needed.

3. 3

   Heat a teaspoon of oil in a frying pan over a medium-low heat, then add a ladleful of batter and cook until the pancake looks firm around the edges and the surface begins to bubble. If your pan is large enough, you can cook more than one at a time. Flip the pancake over and cook for 1-2 mins until cooked through. Repeat with the remaining batter, adding a little oil in between each pancake if necessary.

4. 4

   Serve the pancakes with spoonfuls of the yogurt mix, a scattering of pecans and a drizzle of maple syrup or honey, if you like.

Nutrition

calories

211 calories

fatContent

8 grams fat

fiberContent

2 grams fiber

sugarContent

10 grams sugar

sodiumContent

0.32 milligram of sodium

proteinContent

6 grams protein

carbohydrateContent

27 grams carbohydrates

saturatedFatContent

2 grams saturated fat

Indicative values from the source, for the original recipe.

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