Save to your scrapbook
Carrot cake pancakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 carrot (about 140g), coarsely grated
2 British Blacktail Medium Free Range Eggs, separated
1½ tsp mixed spice
50g sultanas, soaked in boiled water for 10 minutes, then drained
50g walnuts, roughly chopped
½ large orange, zest finely grated
200g self-raising wholemeal flour
200ml Alpro Oat Unsweetened
1 tbsp vegetable oil, for frying
100g Alpro Plain No Sugars
100g Koko Dairy Free
2 tbsp maple syrup
1. Preheat the oven on its lowest setting and place a baking tray inside. In a large bowl mix together the carrot, egg yolks, mixed spice, sultanas, most of the walnuts and orange zest, flour and oat drink. In another large bowl beat the egg whites until they just form stiff peaks. Very carefully fold the whipped whites into the pancake mixture.
2. Heat a little oil in a large nonstick frying pan, over a low heat. Scoop in 3-4 mounds of batter (about 1 tbsp each), leaving space in between. Cook the pancakes for about 4-5 minutes per side, then repeat with the remaining batter to make about 12. Keep them warm in the oven.
3. In a small bowl beat together the yogurt alternative, dairy-free soft cream ‘cheese’ and maple syrup. Divide the pancakes between plates and spoon on the maple cream cheese. Sprinkle with the reserved walnuts and orange zest, and serve.
Typical values per serving:
This recipe was first published in February 2020.