Carrot cake pancakes

Great for grab-and-go during the week, or a lazy breakfast on the weekend, these pancakes are a sweetly-spiced way to start the day.

  • Skill Easy
  • Prep time 10 mins
  • Cook time 10 mins
  • Servings 1
Rating

Ingredients:

  • 2 Weet-Bix™ Cholesterol Lowering wheat biscuits, finely crushed
  • 1/4 cup wholemeal or spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 Tbs chopped unsalted walnuts, pecans, or sunflower seeds, divided
  • 1 large carrot, finely grated (approx. 1 1/4 cup)
  • 1 egg, whisked
  • 1/2 cup So Good™ Unsweetened Almond Milk
  • 1 tsp extra virgin olive oil
To Serve
  • 1 Tbs low fat Greek yoghurt
  • 3 - 4 strawberries, sliced

Method:

  1. To a large bowl add the crushed Weet-Bix, flour, baking powder, cinnamon, and half the nuts/seeds, stir to combine.
  2. Add grated carrot, egg, So Good almond milk, sugar, and oil. Stir well.
  3. Preheat a non-stick pan over medium and spray lightly with oil. Using a 1/2 cup measure, scoop batter onto pan and gently flatten tops of pancakes. Cook for 3 - 4 minutes until golden. Flip and cook a further 2 - 4 minutes.
  4. Serve pancakes with yoghurt, berries, and the remaining nuts.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    1890
  • (Cal)
    452
  • Protein (g)
    17
  • Fat (g)
    21
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    23
  • Sugars (g)
    14
  • Dietary Fibre (g)
    12.7
  • Sodium (mg)
    465
  • Potassium (mg)
    999
  • Calcium (mg)
    285
  • Iron (mg)
    5.3
  • Plant sterols (g)
    2
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