Carrot cake pancakes
Who said pancakes are just for the weekend? Topped with reduced-fat cream cheese, berries, walnuts and maple syrup, our carrot cake pancakes are a wholesome option.
Note: + 30 mins resting time
- 1 1/2 cups (375ml) skim milk
- 1 Coles Australian Free Range Egg, lightly whisked
- 1 1/2 cups (240g) wholemeal self-raising flour
- 1/2 cup (75g) self-raising flour
- 2 tbs brown sugar
- 1/4 cup (25g) coarsely chopped walnuts
- 1 tsp mixed spice
- 450g can crushed pineapple, drained
- 2 medium carrots, peeled, grated
- Reduced-fat spreadable cream cheese, to serve
- Grated carrot, extra, to serve
- Mixed berries, to serve
- Chopped walnuts, extra, to serve
- Coles Finest Pure Canadian Maple Syrup, to serve
Place the milk and egg in a large jug and whisk to combine.
Place the combined flour, sugar, walnuts and mixed spice in a bowl. Add pineapple and carrot and gently toss to combine. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Heat a non-stick frying pan over medium-low heat. Spray with a little canola oil spray. Pour three 1/4-cup (60ml) portions of batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of pancakes. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and more canola oil spray to make 12 pancakes.
Divide the pancakes among serving plates. Top with the cream cheese, extra carrot, berries and extra walnuts. Drizzle with maple syrup to serve.
We used grated carrot in these pancakes, but pumpkin also works well. Team it with ground cinnamon and chopped pecans instead of the mixed spice and walnuts.