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March 24, 2016 By Skye Swaney Leave a Comment

Carrot Cake Pancakes

shift nutrition dietitian carrot cake pancakes I love carrot cake but it’s fair to say that cake is not the most acceptable breakfast food. These pancakes on the other hand are full of lots of good stuff like carrots (obviously), walnuts, almond meal and wholemeal flour – which means plenty of fibre, heart friendly fats and vitamins B, C and E. Plus they’re low in saturated fat and sugar, not a bad way to start the day!

shift nutrition dietitian carrot cake pancakes

Ingredients (serves 4 – makes about 8 pancakes):
3/4 cup wholemeal flour
3/4 cup almond meal
1 tbsp sugar
1 tsp baking powder
1/2 tsp bicarb soda
2 tsp mixed spice
1/2 tsp salt
2 eggs
3/4 cup milk
1/2  cup natural yoghurt
1 cup grated carrot
1/4 cup walnuts, chopped

Topping:
100g cream cheese
1/4 cup milk
1 tbsp honey
2 tbsp pepitas (pumpkin seeds)
1 tbsp walnuts, chopped

Method: 

·      In a large bowl, mix together the flour, almond meal, sugar, baking powder, bicarb soda, mixed spice and salt
·      In a separate bowl, whisk together the eggs, milk and yoghurt
·      Make a well in the flour mixture and pour in egg mixture. Stir until smooth, then stir through the carrot and walnuts
·      Heat a large frypan over medium heat. Spray with spray oil and drop 1/4 cupfuls of mixture onto the pan. Cook until bubbles start to form, around 2 minutes. Then flip over and cook for another minute or two on the other side. Repeat with remaining mixture
·      To make the topping, beat together the cream cheese, milk and honey until smooth. Add extra milk if it’s too thick
·      To serve, divide pancakes between serving plates, top with the cream cheese mixture and sprinkle over the walnuts and pepitas

shift nutrition dietitian carrot cake pancakes

shift nutrition dietitian carrot cake pancakes

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